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squirrelydan76
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Preheat the oven to 375F. Rinse and drain the canned chickpeas and place into a large mixing bowl. Add the smoked paprika, salt and pepper, and avocado oil. Toss to coat, then spread onto a baking tray lined with parchment paper.
Dice the king oyster mushrooms and smoked tofu and place into the same mixing bowl. Toss to coat using the residue seasoning. Transfer onto the baking tray with the chickpeas and spread evenly. Bake in the oven for 30mins.
In the meantime, add the short grain rice to a sauté pan. Rinse and drain two to three times. Then, add the water and heat on medium high. When the water begins to bubble, stir in the miso paste. Cover and cook on medium low for 15mins.
Chop the green onions. Make the sauce by combining the soy sauce, dark soy sauce, plant-based oyster sauce, chili oil, and black vinegar. After 15mins, turn the heat off on the rice and allow it to steam further for another 10mins.
Add the green onions and baked veggies to the rice. Pour in half of the sauce and give the rice a mix. Taste the rice and add more sauce if desired. Plate the rice and serve.