In a pan sauté the peppers, red and green onions, and garlic in oil for 5 minutes on low heat. Just until fragrant and softened, stir occasionally.

Meanwhile, rehydrate the TVP by adding the vegetable broth to the TVP in a bowl set aside for 5 to 10 minutes until absorbed.

Add the rehydrated TVP, vegetables, vegan mayo, and a third of the chickpea flour into the food processor. Pulse to combine. Add another third of the chickpea flour, pulse to combine. Finish, with the remaining chickpea flour and pulse to combine. The mixture should be easy to make into a patty and hold its shape. If it cannot do this add an additional 1 to 2 tablespoons of chickpea flour.

Divide the mixture into 4 equal amounts and use your hands to create 4 patties.

Season the patties with your favorite seasonings: salt, garlic powder, onion powder, pepper. You can even brush it with a sauce. I used the Trader Joe's Citrusy Garlic seasoning and salt.

Spray a small grill, like a George Foreman grill, with oil and place the patties in there. Grill for 10 minutes until the top is crispy and dark. Remove from the grill. Repeat with remaining patties if you can't fit all 4 in the grill. See notes above about alternative cooking methods.

Allow the patties to cool for 1 to 2 minutes as this will help them to firm up a bit after cooking.

Add the patties to a bun if desired and top with your favorite toppings and vegan cheese of choice.