Vegan BLT Sandwich

Preheat the oven to 350°F (177°C). Slice mushrooms lengthwise into thin ⅛-inch slices (the thinner the slices the smokier/crispier they’ll be).

Line two baking pans with parchment paper and brush the surface with oil, then lay out the mushroom slices evenly in a single layer. Sprinkle with salt and pepper, then flip and repeat. Meanwhile, whisk together the rest of the ingredients in a separate bowl.

Place baking sheets in the oven and bake for 20 minutes, then flip the slices and bake for another 20 minutes until browned and crispy (keep an eye on the oven during this process so they don't burn). Remove from oven.

Toss the mushrooms in the maple syrup/soy sauce mixture until coated. Return to the baking sheet and bake for another 5 minutes, until caramelized. Let cool to room temperature before storing.

To make the herb mayo, stir ingredients together in a small bowl until combined.

To assemble sandwich, toast slices of bread, then spread herb mayo on each of the slices. Add lettuce first, then a double layer of tomato, a layer of mushroom bacon, avocado, and then the remaining slice of bread. Cut in half and serve.