Preheat oven to 400ºF. Line a baking tray with parchment paper. Place cut tempeh, mushrooms, onion, and garlic in the bowl of a food processor. Pulse until finely chopped, but before becoming mushy.

In a large pan over medium high heat, place the water and tamari, then add the tempeh mixture. Add in the following ingredients and stir; fennel, thyme, sage, paprika, garlic and onion powders, cayenne, nutmeg, pepper, salt and nutritional yeast. Cook for about 15 to 20 minutes, stirring occasionally, until all the moisture is absorbed.

Empty the contents of the pan onto the prepared baking tray and spread out. Place the tray in the oven for about 10 to 15 minutes, or until the tempeh mixture is darker brown and dry. Empty the tray into a medium bowl and add in the Worcestershire sauce and maple syrup. Stir to combine. Taste and adjust seasonings. Drizzle a couple of tablespoons of oil on the used parchment paper. You will use this baking tray to place the rolled sausages so they can bake.

Fill a large shallow bowl about 1/3 full with water. Get a cutting board and place the dry rice wrappers on the side. Using one wrapper at a time, dip into the bowl of water making sure the whole wrapper is wet then quickly lay it down on the cutting board. Take one heaping tablespoon of tempeh mixture and place it on one end of the rice wrapper. Roll over, then tuck in the sides. Continue to roll until you’ve reached the end of the wrapper.

|Gently place it on the baking tray used for the tempeh. When all the rolls are done, place the baking tray in the oven and bake for approximately 10 to 15 minutes, turning several times while baking will ensure all sides are browned evenly. Remove from oven and let sit for 5 minutes before serving.