Party on with these bite size vegan sausage rolls made with savory seasonings, mushrooms, white beans, and kale!
Preheat oven to 425°F.
In a large pan, sauté onion, mushroom, and garlic in olive oil over medium heat for 4 to 5 minutes.
Add in fennel seeds, thyme, oregano, and sage and stir occasionally for another 3 to 4 minutes until the mixture is browned and cooked through. Toss in the kale upon the last couple minutes of cooking so that you wilt the kale but don't over cook it. It should still appear bright green.
Add this mixture to a food processor with navy beans, sea salt, ground black pepper, nutritional yeast, vital wheat gluten, low-sodium vegetable stock, and parsley.
Cut this large rectangle into 5 smaller rectangles, cutting down the shortest edge. The size should be approximately 4 1/2"-5" wide x 8" high.
Place the sausage rolls on a parchment paper lined baking sheet. Brush the tops of the rolls with melted vegan butter. Bake for 10 to 12 minutes or until puffed, golden in color, and flaky.
Serve with a dipping sauce of your choice or mix together grainy mustard and maple syrup 3:1 in a small dish! It is actually quite a nice dipping sauce for these and super easy to make, too!
I haven't tried it, but I would guess that after you've cut the sausage roll into small pieces, you could freeze these between parchment paper and bake at a later time. Bake from frozen as per the instructions.