Heat skillet or stock pot over medium heat with 2 tablespoons of vegetable oil and brown the sausage for about 6 minutes. Remove browned sausage from the pot.

Add bouillon, mustard, worcestershire, ground black pepper, and frozen vegetables and stir to combine well and sauté for another 3 minutes. If you don’t have vegan beef flavored bouillon, you can use a vegetable one.

Add your browned sausage back in and then gradually add the flour a bit at a time while stirring to coat everything. Once it’s all incorporated, gradually add the nondairy milk and stir frequently to combine the flour well. Also scrape the hardened flour on the bottom of the pan or stock pot with the nondairy milk to incorporate all the browned flour. Use a wooden spatula with a flat end to do this so as to not scratch the pan or stock pot!

Once all the browned bottom is well incorporated, keep stirring while the mixture thickens over a simmer. Just as it starts to thicken and bubble, remove from the heat and stir in the diced apple.

Taste it and see if you want to add another 1/2 teaspoon of sea salt. Some people might think it's salty already. It will also depend on what kind of bouillon you used and if you swapped worcestershire for soy sauce, which is generally more salty.

Transfer to an 8" x 11" casserole dish and top with the frozen tots and sprinkle with more fresh sage as garnish.