Pour textured soy protein into small bowl. Add the vegan chicken flavor to the water and stir until dissolved. When dissolved add water to textured soy protein, stir and let stand 10 minutes. Add Xanthan Gum to the rehydrated textured soy protein stir until well mixed. Let stand about 2 minutes and stir again. Mixture should look a little sticky. Pour cornmeal and yeast onto plate and mix together. Take teaspoons sizes of the textured soy protein and flatten into nuggets on the cornmeal and coat both sides. Put onto baking sheet that has been sprayed with oil and bake at 350 for 15 minutes. Turn over and bake another 15 minutes. I usually make 12 nuggets and 2 patties, for sandwiches. My kids love them.