Ingredients:

  • 8 Vegan Sausages (e.g., Beyond Meat, Field Roast), approximately 4oz (113g) each
  • 1 package (14.1 oz/400g) Vegan Puff Pastry, thawed
  • 1 tablespoon Plant-based Milk (e.g., soy, almond, oat)
  • 2 tablespoons Yellow Mustard
  • Optional: Black Sesame Seeds, for pupils

Instructions:

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Pat the vegan sausages dry with a paper towel.
  2. On a lightly floured surface, unfold the thawed puff pastry. Cut the pastry into thin strips, about ½ inch (1 cm) wide.
  3. Wrap each vegan sausage with the puff pastry strips, overlapping slightly to create the mummy 'bandage' effect. Leave a small space at the top for the 'face'. Secure the ends underneath.
  4. Place the wrapped sausages on the prepared baking sheet. Brush the pastry with plant-based milk. Bake for 15-20 minutes, or until golden brown and puffed up.
  5. Let the mummy dogs cool slightly. Dip a toothpick into the yellow mustard and create two small dots for eyes. Add black sesame seeds for pupils (optional).
  6. Serve immediately or at room temperature.