Hydrate the TVP. Bring 1 cup of water or vegetable broth to a boil. I use my electric kettle but you can also heat it on the stove. Stir together the boiling water and TVP in a heatsafe bowl. Let rest for 5 minutes.
Make two flax eggs by whisking together ground flax seed and 6 tablespoons water in a small bowl. Let rest for 5 minutes before using.
Add ½ cup rolled oats to a blender to make oat flour. Blend until mostly smooth.
Combine all ingredients: hydrated TVP, flax eggs, oat flour, nutritional yeast, chickpea flour, coconut oil, maple syrup, soy sauce, and remaining seasonings/spices. Stir until well combined.
Cover and refrigerate for at least 10 minutes and up to a day. This allows the TVP to hydrate and absorb some of the seasonings.
Heat a large skillet over medium to medium-high heat. Coat with coconut oil or any other neutral cooking oil.
Form the sausage mixture into 8 medium patties, a little more than ¼ inch thick
Cook sausage patties for 3-4 minutes on each side. Flip when golden brown. The patties are ready when browned and cooked through on the side.
Vegetable broth: I like to use one teaspoon of Better than Bouillon mixed into water for the best flavor.
Freezing: The patties can be frozen cooked or uncooked. Add an extra minute to each side when reheating.
Storage: Keep refrigerated for 3-4 days. Reheat on the stove over medium heat in 1-2 minutes.
A note on texture: I noticed that leftover sausage patties have an even better texture than just-cooked patties, and this is because the sausages actually firm up a lot as they cool. The texture becomes more pronounced and less soft about 10-15 minutes after removing it from the stove.