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Vegan Mummy Sausages

It’s getting closer and closer to Halloween so we need to break out our Halloween gear for you! Halloween is one of our favourite holidays, with many fond memories. Does everyone know what they are being for Halloween/what they are doing this Halloween? If you plan on hosting a Halloween party this year this is the recipe for you!

It’s cute and playful and delicious! Perfect for your kid’s party or even your adult dinner parties. I (Katherine) was a big sausage fan before I became vegan and there are a lot a great options out there for all of us vegans now! That even includes making your own! We were terrified at the idea of making our own sausages, but discovered that it is actually super easy!

It can be a bit challenging to make your little mummies with the puff pastry but after the first couple of sausages you will be a complete natural! Plus it is completely optional. If you don’t want to make them into super cute and adorable mummy sausages I guess you can just roll them a normal way.

We paired our sausages with a delicious spicy mustard dip, that is the perfect compliment to the taste of our sausages.

Vegan Sausage Mummies

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Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 16 sausages


  • 1 can black beans, drained
  • 2/3 cup vital wheat gluten
  • 1 tsp smoked paprika
  • 1 tsp thyme
  • 1 tsp sage
  • 1 tsp papper
  • 1 tbsp nutritional yeast
  • salt, to taste
  • 2 cups kale
  • 1/2 onions, chopped
  • 1 portobello mushroom, chopped
  • 1 tsp olive oil
  • 1/2 cup veggie broth
  • puff pastry
  • flour, for dusting


  • Preheat oven to 350F
  • Roughly chop kale, onions and mushrooms.
  • Add olive oil to a pan on medium heat. Add onions and mushrooms to pan and lightly sautee. Add in your smoked paprika, thyme, sage, pepper, and kale. Sautee until kale is wilted.
  • In a food processor add black beans, nutritional yeast, salt and pepper, vital wheat gluten, veggie broth and your sauteed vegetables. Process until desired consistency. It should hold together and be stretchy. You should be able to roll it into balls and other shapes.
  • On a well floured surface roll out your puff pastry until desired thickness. Cut puff pastry into long thin strips. These will be the dressings on your mummies.
  • Roll your bean dough into 16 even logs. I like to divide my dough first to ensure they are all approximately the same size. If you want to make smaller bite sized rolls, just divide into more sausages. Roll them so that they are hot dog shaped.
  • Wrap each sausage in an array of puff pastry strips. Don't try and think about it too much, as the randomness will add to the mummy look.
  • Lay out on a lined baking sheet. Brush each puff pastry with olive oil. This will give our mummies a nice golden colour. Bake for about 20-25 minutes or until golden brown.
  • While they are baking, you can make your choice of dipping sauce. We went with a sweet and spicy mustard. Our sauce was approximately 2 tbsp yellow mustard, 2 tbsp spicy mustard and 1 tsp agave nectar or maple syrup.
  • Allow sausages to cool a bit before transferring to serving dish.


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