BBQ Tempeh With Collard Green Hash and Horseradish Cole Slaw [Vegan]

• 1/2 cup vegan worcestershire sauce
• 1/2 cup molasses
• 1/2 cup apple cider vinegar
• 1 cup dijon mustard
• 3 and 1/2 tablespoon chili powder
• 1 and 1/2 cups vegan ketchup
• 1 jalapeño, seeded and chopped
• 16 1/2-inch slices
• 4 tablespoons olive oil
• pinch of salt
• Dash of pepper
• 1 teaspoon fresh or dried thyme
• 4 cup chopped collards
• 4 small yukon gold potato (peeled and chopped into cubes)
• 4 tablespoons chopped onion
• 1 teaspoon garlic powder
• 1 teaspoon dried or fresh thyme
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 pound washed and shredded cabbage
• 3/4 cup vegan mayonnaise
• 1/2 teaspoon mustard
• 1 tablespoon organic sugar
• 1 tablespoon horseradish
• Pinch salt

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