Wash and dice a green pepper into small pieces and set aside.
Add 1 tbsp of cooking oil to a large skillet and fry your choice of vegan sausage over medium heat until cooked through and slightly browned. (If using sausage links break them up into small pieces with a wooden spatula while they cook.)
Add 2 tablespoons of vegan butter and the diced bell pepper and cook for another minute.
Sprinkle the sausage and peppers with 1/4 cup of all-purpose flour and stir until coated.
Slowly add 2 1/2 cups of oat milk 1/2 cup at a time stirring well between each scoop until the gravy is thick and bubbly.
Season with garlic powder, salt, pepper, and herbs to taste.
Notes
Add the liquid to the roux slowly being sure to stir well between each scoop.
Make sure to stir constantly during the thickening process.