Add the TVP, nutritional yeast and spices to a large bowl and mix to combine. Pour over the hot water and stir to combine. Let the TVP absorb the water for 5 minutes until plump. IMPORTANT NOTE: If you prefer more moist sausage (to add to sauces, casseroles or soups), use 1¾ cups hot water. For a somewhat dryer crumble (to add to pizzas, pastas, salads), start with 1¼ cups hot water and go from there; if there's still some dry bits of TVP after stirring, add a bit more.
Add the oil, soy sauce, maple syrup and to a frying pan and warm over medium heat until beginning to steam. Add the rehydrated TVP into the liquid ingredients in the pan and bring to medium-high heat. Stir well to combine and cook for 12 to 16 minutes, stirring and scraping the bottom with a spatula, until much of the moisture has evaporated, the TVP has begun to dry out and brown in spots, and crumbles/chunks are beginning to form.
Once it's reached your desired level of browning, remove the pan from the heat, let the sausage crumbles cool slightly and enjoy however you please!
