Soak 50g cashew nuts in hot water for 20 minutes. Drain.
Mix 4 tablespoons of chickpea flour with 4 tablespoons of cold water. Stir well with a small whisk or fork while pouring in the water to avoid lumps.
Heat 2 tablespoons olive oil in a frying pan. When hot add the chopped onion and stir fry over a low heat for 10-15 minutes until soft and golden brown.
Add 2 cloves of chopped garlic, stir and fry for 1-2 minutes.
Next add 200g chopped mushrooms. Stir well and fry for 10 minutes until soft. The mushrooms will release a lot of water when cooking but this will evaporate so keep going.
Once the mushrooms are cooked add a tablespoon miso paste. Stir until broken down and well mixed.
Now add a teaspoon of smoked paprika, a teaspoon mixed herbs and a tablespoon nutritional yeast. Stir well then remove from the heat.
Preheat your oven to 180°C (fan)/200°C/gas mark 6. Line a baking tray with non stick baking paper.
Transfer the mushroom mixture to your food processor and add 125g cooked brown rice, the drained cashew nuts, 240g beans and 100g wholemeal breadcrumbs.
Process until smooth, stopping once or twice to scrape the sides down.
Mix through the chickpea flour mixture and season with salt and pepper.
Lightly oil your hands and form the mixture into six burger patties.
Place on the prepared baking tray and flatten down.
Bake for 20 minutes, then use a spatula to carefully turn over and bake for a further 10 minutes.
Serve in buns with your favourite sides.