Slice the tempeh into long, thin strips and marinate in maple BBQ sauce. Heat a skillet over medium-high heat and add the marinated tempeh. Cook for 4-6 minutes on each side, or until nicely browned.

While the tempeh is cooking, slice the pickles and red onion thinly, and set them aside.

In a small bowl, mix equal amounts of whole grain mustard and horseradish mustard.

 Lightly butter both sides of your bread with vegan butter, then toast in a skillet over medium heat to your desired crispness.

To assemble the sandwich, spread maple BBQ sauce on one slice of bread and the mustard mixture on the other. Add the sliced pickles, red onion, and seared tempeh. Slice the sandwich in half, and enjoy!