Crumble up the vegan breakfast sausages and set aside.

Add the Magical Seasoning Blend to the oat or all-purpose flour. (If you need the gravy to be gluten free, be sure to use certified gluten free oat flour.) Whisk to combine.

Melt the Earth Balance in a saucepan over medium heat. Add the flour and whisk to combine with the Earth Balance. Cook the roux for several minutes, while stirring continuously. It will be quite thick. A classic roux uses an equal amount of fat and flour, but I cut the Earth Balance in half for this recipe. If you want this step to be easier, or if you just want a richer gravy, then use double the amount of Earth Balance.

Gradually whisk in about half of the milk. It will be lumpy at first, but keep whisking until you have a smooth gravy.

Whisk in the rest of the milk. Cook until the gravy is thick and bubbly.

Turn off the heat, and stir in the crumbled sausage. Add black pepper to taste. I add about 1/4 tsp, but you might like more! Serve as desired.