In a large bowl add the soy mince and steaks with crumbles vegan chicken cubes, dry mushroom slices, bay leaf and food colouring. Pour the hot water and set aside until all water is absorbed (around 30 minutes).

Once the rice is ready and still hot, stir in the red wine and allow the mixture to cool down.

Place the softened soy steaks over a chopping board and roughly chop them into small chunks.

Remove juniper berries, cloves and bay leaf from the two mixtures, then transfer both mix into a food processer bowl, along with the chopped soy steaks. Blend coarsely to keep different textures, you can also pulse if you have the option.

Stir in salt, pepper and psyllium husk powder.

Divide the mixture into two (roughly 320-ish grams each), and wrap in parchment paper in the shape of a log or thick sausage.

Place the sausages over a steaming basket and steam for 1 hour. If you have the instant pot you can fill the pot with an inch of water, place the steaming rack into it and set pressure cook mode for 20 minutes.

Allow the logs to cool down to touch, then unwrap them and let them cool completely.

For the casing. Place a bit of cold water into a plate wide enough for the rice paper disks to fit in.

Submerge one rice paper sheet for 7-10 seconds top and place it over a chopping board. Brush the rice sheet with oil. Soak another rice paper sheet and place it over the first disk. Brush with oil then place one loaf of cotechino in the middle of the wrap and wrap tightly, folding the short sides first over the sausage, then roll one long side over, tuck in it in tightly under the sausage and roll it away from you as you would a spring roll. Repeat the process with another rice disk.