1. Preheat oven to 350 degrees F. Place mushroom cap on foil lined baking sheet that has been sprayed with a small amount of cooking oil. In separate boil, combine dijon mustard and soy sauce until thoroughly combined. Spread dijon mixture evenly over mushroom cap, careful not to get any on pan or it will burn. Sprinkle chili powder evenly over mushroom cap. Place in oven for 25-30 minutes.
2. Meanwhile, in non-stick pan, heat remaining 1 teaspoon oil over medium heat. Once oil seems hot but not smoking, place fake bacon tempeh in oil. Cook bacon until golden brown and crispy (time may vary depending on brand and thickness. Flipping occasionally. Mine took about 5 minutes) After bacon has fully cooked, cut bacon into 4 pieces, and place "bacon" on plate with a paper towel to cool and crisp up.
3. Toast bread. After bread has toasted, arrange both slices on plate. Spread vegan mayonnaise equally on both slices and sprinkle chipotle seasoning evenly across both slices. Arrange 2 pieces bacon, two pieces tomato, and 1/2 avocado slices on bread slice. Place cooked mushroom cap over arrangement.
4. Top with two pieces tomato, the rest of the avocado, and the last two pieces of bacon. Top the last arrangement with the remaining slice of toasted bread.
And Enjoy!
Source of recipe: Was inspired by a non vegan sandwich my mom used to make involving chicken instead of portabello mushroom. I was seriously craving it and decided to try to remake it swapping out the chicken.