Start by either boiling or microwaving the water and bouillon cube until it's a well-combined broth, then set it aside.
In a small pot over medium heat, add the vegetable oil, onions, and vegan sausage and saute until the onions become translucent and tender. Lower to a simmer, add the flour and stir until your roux has a smooth consistency.
Add the broth, salt, and pepper, and stir over low heat until it thickens.
If the gravy is too thick: I recommend adding the dairy-free milk of your choice, just a splash at a time, until you reach your desired consistency.
For a lighter-colored gravy: Use less water and add non-dairy milk (cashew milk, oat milk, soy milk, etc.) instead.
To avoid lumpy gravy: Slowly add in the veg broth, constantly whisking as you do.
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