Put spices & herbs, soya sauce, nutritional yeast and ground flax in boiling water in a medium size saucepan on the stove, stir & mix well.

Add oats to the same spicy water and stir while cooking until it starts to come together and looks like a sticky, messy & dry oatmeal porridge. At this stage I added a few more tablespoons of water, as it was not mixing well. This step takes a couple of minutes because the oats need to be cooked.

Once this is done, and there is no excess liquid, turn off the heat, add the ground walnuts and mix well. You don’t want to get the walnuts soft by cooking them.

Once it comes together you can form the mixture into 8 -10 patties. Original recipe suggests using a plastic lid lined with plastic wrap to make perfectly shaped patties. I simply took about 2 tablespoons of the mix in my hand to form the patties. Using roughly 2 tablespoons of the mix at a time made 8 patties.

Preheat a large non-stick skillet over medium heat and brown the sausages on each side about 4-5 minutes per side. It’s important to let them get brown before you try to flip them. If they aren’t cooked enough they will stick and tear apart. Set the timer for 4 minutes and don’t peek until the timer goes off. If not brown enough let them cook a little longer. After browning on both sides, remove from the pan.

If you prefer to oven bake them, the original directions say to line a baking pan with parchment paper, place formed patties on the prepared pan and bake at 350 for 20 minutes, flip and bake for 10 more minutes.

These can be refrigerated or frozen. Heat up in a skillet or microwave or the toaster oven.