Sticky Tempeh Ribz Sub With Slaw

• 200g Organic Tempeh, cut into thick strips
• 2 burger buns
• 100g of finely sliced pickled gherkins
• 100g of finely sliced red cabbage
• 1/2 tablespoon oil
• 1/2 finely chopped small white onion
• 1 crushed clove of garlic
• 200g passata
• 2 tablespoons tomato puree
• 1 tablespoon agave syrup
• 2 teaspoons paprika
• 1 tablespoon balsamic vinegar
• 1 tablespoon vegan Worcestershire sauce

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1. Heat the oil for the BBQ sauce in a frying pan over medium heat.
2. Add the onion and garlic to the pan until lightly browned.
3. Add the passata, tomato puree, agave syrup, paprika, balsamic vinegar and vegan Worcestershire sauce.
4. Heat the sauce until it comes to the boil.
5. Let the sauce mixture cool for 10 minutes, then blend until it reaches a smooth consistency.
6. Heat the tempeh strips in a preheated oven at 150ºC (gas mark 2) for 10 to 12 minutes. Alternatively, heat 1 teaspoon of oil in a pan over medium heat, add in the tempeh and cook for 4 minutes, turning occasionally until browned.
7. Add the tempeh to the buns, along with the pickles and cabbage, and drizzle the BBQ sauce on top.