Add the textured vegetable protein and the hot vegetable stock or water to a large mixing bowl. Stir, cover and allow to sit for 5-10 minutes to absorb.

Mix the dry ingredients (flour, nutritional yeast, sage, thyme, garlic powder, paprika, pepper and cayenne) in another large mixing bowl until well combined.

Add the rest of the ingredients (rehydrated textured vegetable protein, tamari or soy sauce, syrup and flax eggs) to the bowl you have the dry ingredients. Stir until well combined.

Make 10-12 patties with your hands.

Heat some oil in a skillet and cook the sausages until golden brown for both sides (about 3-4 minutes each side). If you don't eat oil, just omit it. You can also cook the sausages in a griddler.

Serve immediately. Keep leftovers in a sealed container in the fridge for 5-7 days.