This dish is so full of umami! I blended white beans with sun dried tomatoes,mushrooms,spices, garlic, olive oil,msio, balsamic vinegar and mixed it with vital wheat gluten for the “sausage”. I steamed the sausage, then sliced it into discs and tossed it with olive oil and baked it to crisp it up. Next, I stir fried some onions, garlic, red pepper flakes with kale and deglazed the pan with a bit of Spanish green olive brine. This dish is great served as is, or even better served over polenta!