A vegan roast feast that's made from healthy and easy to find ingredients that can be found at most local groceries.
Cook the rice according to package directions and set aside.
Sautee the mushrooms.
Place all the ingredients except for the rice paper/spring roll wrappers in a large food processor and pulse until it's all finely ground and is a little smooth but still just a bit grainy. It will be sticking together really well at this point.
If stuffing, scoop out half the mix and spread about 1 inch thick on the bottom of a baking dish. Then pile the stuffing in the center and cover with the remaining mix, forming into a general load shape.
If not stuffing, just scoop out and form into a loaf shape.
If adding wrappers. Run rice paper/spring roll wrappers under water for 15 to 30 seconds until pliable, then drape over the top and wrap around the sides. Brush lightly with oil (omit this step for oil-free) and turn over. Repeat and cover the bottom of the loaf. Turn so the best side is up.
If not adding wrappers, just form into a loaf and brush lightly with oil (omit this step for oil-free).
Bake at 350 degrees F for 20 minutes, until the outside starts to brown.
Let stand for about 5 minutes before slicing and serving.