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.