Southern Soysage Gravy

Lets face it -- this isn't a nutritious dish. But if you're craving gravy and biscuits, you've got to try this recipe. First, cut the soysage into rounds and cook it according to package directions. I use a light oil spray, like PAM, to reduce fat content, and this works just fine. In a large skillet, brown the patties on each side, approx. 4 minutes per side. When they're done, remove about 2/3 of the soysage rounds from your skillet to eat with biscuits, etc. Break up the remaining 1/3 with a spatula, so that you've got little pieces of soysage in your skillet.
Over medium-low heat, add the olive oil. (Start with 1 tablespoon, and add more if you need it.) Put the flour in a 2 cup measure, and fill the cup to the top with HOT water. Whisk the flour and water together to mix well, and then pour the mixture little by little into the skillet, stirring as you pour. As you stir, the gravy will begin to form and thicken. Add more flour to thicken, or add more hot water to thin. Make sure you wait a bit before deciding which to do, as the gravy will thicken over a few minutes.
Season the gravy with your favorite spices, but make sure to salt and pepper well. I like to add a kicky spice mix called Rex -- cajun seasonings go very well with the soysage flavor.
Serve the gravy over vegan biscuits and the reserved soysage rounds. Enjoy!