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Instructions To make the coleslaw, in a small bowl add your vegan mayo, apple cider vinegar, sugar, salt, and black pepper. Mix until combined. In a large bowl, add your coleslaw mixture and your dressing. Give it a toss until evenly coated. Set aside. To make the bbq sauce, in a bowl add your ketchup, maple syrup, smoked paprika, garlic powder, black pepper, salt, and 2-3 drops of liquid smoke. Give it a mix until evenly combined. Cut your tempeh into a square that would properly fit your bun. Be sure to save any leftover tempeh scraps to cook with any leftover bbq sauce!

½ Tsp Sesame Oil Preheat your oven to 425F and line a baking pan with parchment paper. Set aside In a bowl add your flour, cornstarch, onion powder, garlic powder, smoked paprika, salt, and black pepper. Whisk until well mixed. Add your non-dairy milk and whisk until combined. You should be left with a thick pancake batter like consistency. If it’s too thick, whisk in 1 tbsp of non-dairy milk at a time until you reach the right consistency. Coat your cauliflower florets in the batter and place them on the baking pan. Once all cauliflower florets are coated, bake in the oven for 20 minutes.