Boil the brown rice in salted water for 20-30 minutes.

Soak the red lentils in hot water for 30 minutes.

Cut the onions into cubes and sauté in 1 tablespoon of vegetable oil for 5 minutes.

In a food processor roughly blend the mushrooms. Add the mushrooms to the pan.

Chop the carrots into cubes or stripes, and add to the pan.

Sauté both the mushrooms and the carrots until cooked.

Drain the red lentils and the brown rice, rinse well and add to the pan with the veggies.

Add the soy sauce, the spices and herbs, then fry until all the excess of liquid has been absorbed.

Transfer the mixture in a glass bowl and combine the potato flakes, the nutritional yeast and the chickpea flour.

Stir in the flours well and allow the mixture to cool completely.

Grab one rice wrap, wet it under running water and place it on a chopping board. With a sharp knife divide it in to.

Transfer the mixture into a piping bag, cut a hole of roughly 1 cm diameter and pipe the mixture onto the two halves.

Roll the rice wrap around the sausace mixure, twist both ends and cut the excess of sheet. Set aside.

Fry the sausages on low heat in a pan with some vegetable oil, or cook in the oven for 10-15 minutes.