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Tear the mushrooms into thin strips and place in a large bowl
Add the olive oil, garlic powder, onion powder, paprika, cayenne and ground coriander
Season with salt and pepper and toss to coat
Spread out in one layer on the baking trays and roast for 15 minutes
Pour over the sauce, tossing to coat
Return to the oven for 8 more minutes to caramelise
Mix the ketchup, chipotle paste, soy sauce, hendersons relish and maple syrup in a small bowl to combine
Add the water and mix to loosen
Finely shred the cabbage and julienne the carrots and place in a bowl
Add the dijon mustard and vegan mayo and mix everything to coat
Pour boiling water over the frozen peas to defrost then drain
Roughly chop the avocado flesh
Pick the coriander leaves
Zest and juice the lime
Either use a potato masher or transfer everything to the small bowl of a food processor and pulse until combined but still chunky
Taste to season with salt and pepper
Cut the brioche buns in half
Divide the mushroom mix between the buns and top with the slaw and a spoon of smashed pea guacamole