Vegan cheese sausage mummies with homemade BBQ sauce

Name: Vegan cheese sausage mummies with homemade BBQ sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 portions
Ingredients: vegan sausages; grated vegan cheese substitute; vegan puff pastry (maybe a little more); vegan mayonnaise; Black peppercorns; tomato paste; tomato ketchup; balsamic vinegar; brown sugar; maple syrup; Kala Namak smoked salt or smoked paprika powder; garlic powder; water; Worcester sauce or soy sauce

Preparation time: 20 min
Cooking time: 25 min
Total time: 45 min

Ingredients

For the mummies:

6 vegan sausages

90 g grated vegan cheese substitute

1 Pack(s) vegan puff pastry (maybe a little more)

Some vegan mayonnaise

Black peppercorns

For the BBQ sauce:

100 g tomato paste

100 ml tomato ketchup

60 ml balsamic vinegar

60 g brown sugar

20 g maple syrup

2 ts Kala Namak smoked salt or smoked paprika powder

1 ts garlic powder

30 ml water

Some Worcester sauce or soy sauce

Preparation

1. Preheat the oven to 200°C top/bottom heat (may vary depending on pastry).

2. Halve the vegan sausages and cut each half lengthwise. Spread a little grated vegan cheese substitute on the bottom half and place the top half on top.

3. Cut thin strips of vegan puff pastry and wrap a strip around each 'sausage double-decker'. Leave a small gap in the top half for the eyes.

4. Place the wrapped sausages on a baking tray and bake in the oven for about 10-15 minutes, until the pastry is browned on the outside.

5. When cooled, place two small dollops of vegan mayo in the gap between the pastry strips and put a black peppercorn on each.

6. To make the BBQ sauce, place all the ingredients except the Worcester sauce in a saucepan. Bring to the boil and simmer over a low heat for 15-20 minutes, stirring regularly. Stir in 30ml water and season to taste with Worcester sauce.