1. Add the oil to a small saucepan and heat up over medium-high heat. Add the flour and cook for a minute or so, whisking constantly. Add the chili powder, garlic powder, onion powder, paprika powder, ground cumin, dried oregano and stir in – let cook another minute. Add the tomato paste and stir in. Gradually add the vegetable stock and stir until there are no more lumps of the flour. Reduce the heat and let the sauce simmer for about 10-15 minutes until the sauce has thickened nicely – stir from time to time so nothing burns. Season with some more salt and pepper if you like. You can use the sauce right away or store it in the fridge for 2 days.