Instructions:
1. To prepare the BBQ sauce, combine all the BBQ sauce ingredients in a small saucepan. Simmer over low heat for 10-15 minutes, stirring occasionally, until the sauce thickens.

2. Prepare the coleslaw in a large bowl: combine shredded cabbage, shredded carrots, and chopped green onions. In a separate bowl, whisk together vegan mayo, sriracha sauce, apple cider vinegar, salt, and pepper. Pour the dressing over the cabbage mixture and toss until well coated. Adjust the spiciness and seasoning to taste.

3. Cut the tempeh into thin strips. Heat a non-stick skillet over medium heat. Pour olive oil into the pan and add sliced tempeh. Cook for about 2-3 minutes on each side or until crispy and golden brown. Pour half of the BBQ sauce over cooked tempeh. Cook for another 5-7 minutes, flipping the tempeh halfway through until itʼs well coated and slightly caramelized.

4. Now assemble the sandwich! Toast the whole-grain buns in a toaster or oven. Place a generous portion of the BBQ tempeh on the bottom half of each bun. Top with a spoonful of spicy coleslaw. Drizzle extra BBQ sauce on top for added flavor. Add pickles for garnish, if desired.

5. Place the top half of the bun on each sandwich, press gently, and serve immediately.

6. Pair with your favorite side dishes or enjoy on its own for a delightful plant-based meal!