In a small saucepan over medium-high heat, simmer the BBQ sauce  for about 5 minutes, or until heated through. Remove BBQ sauce from heat and transfer to a shallow bowl or dish. Place tempeh in the bowl and coat well with the barbeque sauce. Marinate for about 10 minutes, while you prep the slaw.

In a large bowl, whisk together apple cider vinegar and lime juice. Add the cabbage and apple and toss until evenly coated. Refrigerate while you cook the tempeh.

To cook the tempeh you can either bake it on a baking sheet with parchment paper (or a silicone mat) at 400°F for about 10 minutes on each side OR you can cook it in a non-stick skillet with a small amount of oil over medium heat for about 5 minutes on each side. Reserve the left over BBQ sauce in the bowl for serving.

Place 4 strips of tempeh on each bun and top with remaining sauce and a slice of gouda. Broil for about 2 minutes so that the cheese is melted. Top with apple slaw, serve and enjoy!