Heat the vegan butter in a large skillet over medium. Once melted, sauté the onions for 3 minutes, or until translucent. Add the minced garlic and red pepper flakes, and cook for another 30 seconds.

Add the vegan sausage crumbles and brown them in the pan for about 8-10 minutes. Once the sausage is browned, sprinkle in the flour and stir the mixture.

While constantly whisking, add ½ cup of vegetable broth and soy milk at a time until all of the liquid is gone. Bring the gravy to a simmer for an additional 5-10 minutes, or until it is thickened.