Herb-Loaded Sansage Rolls

Ingredients

• 1 cup sliced onion (about 1 onion)
• 2 cups sliced cremini mushrooms (about 5 oz)
• 2 garlic cloves, coarsely chopped
• 2 tablespoons olive oil
• 1 teaspoon fennel seeds
• 1 teaspoon dried or fresh thyme leaves
• ½ teaspoon dried oregano
• ½ teaspoon dried sage
• 2 cups stemmed and coarsely chopped kale
• ¾ cup cooked or canned navy beans or white kidney beans, rinsed and drained
• 2 teaspoons sea salt
• 1 teaspoon ground pepper
• 2 tablespoons nutritional yeast
• ½ cup vital wheat gluten
• 0.33 cup low-sodium vegetable stock
• ½ cup packed fresh flat-leaf parsley
• 1 package (1 lb/500 g) frozen vegan puff pastry, thawed in the fridge
• ¼ cup all-purpose flour, for rolling out pastry
• 2 tablespoons vegan butter, melted
• The Maple-Mustard Dip, for serving

1. In a large skillet, sauté the onion, mushrooms, and garlic in the olive oil over medium heat for 4 to 5 minutes until the mushrooms are soft and lightly browned. Add the 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 during the last couple of minutes of cooking so the kale wilts but does not overcook. It should still appear bright green.
2. Add this mixture to a food processor with the beans, salt, pepper, nutritional yeast, vital wheat gluten, stock, and parsley. Process until the mixture comes together to form a ball of dough. It should be sticky and elastic to the touch. That indicates the gluten has activated and your mixture will be chewy in texture, sort of like sausage, when it’s cooked in the puff pastry.
3. Some premade puff pastry is already rolled out thin and ready to use; others may need to be rolled out. Either way, place the pastry on a lightly floured surface. Roll as much as necessary with a floured rolling pin. Stop to check under the pastry and lightly flour again so it doesn’t stick. You need a rectangle approximately 25 inches by 8 inches and ⅛ inch thick.
4. Cut the pastry across the 8-inch side into 5 strips approximately 4½ to 5 inches wide and 8 inches long. Form the filling in a log shape lengthwise on each strip of puff pastry. Fold the pastry over the mixture to form a roll 1 to 1¼ inches in diameter, using the overlap to seal the edge. Place the roll seam side down and slice crosswise into eight 1-inch pieces.
5. Line a baking sheet with parchment paper and arrange the rolls on the sheet spaced 1 inch apart. Chill in the fridge or freezer for 15 minutes before baking. At this point, you could also lightly flour the rolls, place between layers of parchment paper in a container or freezer bag, and freeze for later use.
6. Preheat the oven to 425°F.
7. Just before baking the rolls, brush the tops with the melted vegan butter. Bake for 14 to 16 minutes or until puffed, flaky, and golden in color. If baking frozen rolls, brush the tops with butter and bake for about 20 minutes. Serve warm with the dip.