BBQ Ranch Tempeh Sandwich
[Vegan]

To Make the BBQ Sauce:

1. Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook until onion begins to soften, about 2 minutes. Add brown sugar, chili powder, salt, and pepper to pan and cook an additional 2 minutes. Add tomato sauce, chipotle chili, and 1-3 teaspoons of chipotle sauce (depends on how spicy you want it) to the pan. Simmer for 5 minutes. Turn off heat and stir in apple cider vinegar.
2. Add sauce to a blender or food processor and blend until smooth.

To Make the Ranch Dressing:

1. Combine drained cashews, coconut milk, apple cider vinegar, garlic, and salt and pepper in a high-speed blender. Mix until very smooth, 1-2 minutes. Add dill, chives, and parsley. Blend until herbs are fully incorporated.

To Make the Sandwiches:

1. Pour half of BBQ sauce into a dish, large enough to hold the tempeh patties. Pour remaining sauce over patties and allow to marinate in the refrigerator for at least one hour.
2. Once patties have marinated, preheat oven to 425°F. Line a cookie sheet with parchment paper and spray with cooking oil. Place patties on sheet, reserving any additional BBQ sauce left in marinating dish. Bake for 20 minutes then remove from oven, flip patties over and brush with reserved BBQ sauce. Bake an additional 15-20 minutes, until patties are well browned on all edges.
3. While the patties bake, combine cabbage and carrots in a large bowl. Toss with 1/3-1/2 cup ranch dressing.
4. To assemble burgers, toast hamburger buns and add a spoonful of ranch dressing to one side of each bun. Place tempeh on dressing then pile slaw on top. Serve warm.