Vegan burger with plant-based mayonnaise and 'bacon' recipe

Ingredients

• 120 ml unsweetened soy milk, at room temperature
• 2 tsp white (distilled) vinegar
• 0.2 tsp fine sea salt
• 0.5 lemon, juice only
• 1 tsp English mustard
• 250 ml sunflower oil
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 0.5 tsp sea salt
• 4 sheets of rice wrappers
• 1 tbsp vegetable oil, plus extra for cooking the burgers
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 1 tsp yeast extract or miso paste
• 120 g shiitake or chestnut (cremini) mushrooms, finely chopped
• 1 tsp dried mixed herbs
• 1 tbsp brown sauce
• 0.5 tsp mustard powder
• 1 x 400g/14oz can of kidney beans, drained and rinsed
• 125 g cooked rice
• 40 g porridge oats (oatmeal)
• 4 tbsp plain (all-purpose) flour
• 1 pinch of sea salt and freshly ground black pepper
• 2 vegan cheese slices
• 2 seeded burger buns
• 1 little gem (bibb) lettuce, leaves separated and washed
• 1 beef tomato, sliced
• 1 amount of vegan mayonnaise
• 1 amount of ketchup
• 1 amount of crispy bacon strips