With a Mediterranean-style(ish) flat bread for good measure.
The other week I frequented a sweet lil vegan spot in Berkeley with a friend, and we deigned to order the "charcuterie" plate, amongst other (equally funny, such souffle') small plates. While the shitaake "bacon" certainly left a lot to the imagination, I was pleasantly surprised and intrigued by their black-eyed-pea sausage, an idea I had yet to encounter.
I was overall less than impressed with their links, but a tasty and interesting idea then lodged in my brain I sought to experiment and test things out with my own hands.
What came about is a very delicious albeit still soft and not-so-sturdy base that I formed into links as well as a couple of patties. More, plus a defined and hopefully stronger recipe coming soon.