I did a thing. An incredible thing. I made some vegan Fall BBQ sandwiches that are without a doubt a new Fall staple. An amazing pumpkin BBQ sauce makes these sandwiches what they are. You will most likely think of a million ways to use this BBQ sauce once you taste it. Toss the sauce with soy curls, then top that with a lovely and delicious Fall slaw. Made with shredded brussels sprouts, cabbage and parsnips. Serve on your favorite buns and wait for your mind to be blown!
Soy curls are one of my current favorite things. You just need to soak them for about ten minutes to rehydrate them. Then they have a billion uses. They brown up nicely in a pan and then you can literally make them take on any flavor. Almost like tofu, they don’t have much flavor on their own, which allows them to do well in many different recipes.
While these vegan fall BBQ sandwiches seem like a bit of an endeavor, I promise it is all very simple. They BBQ sauce is just so easy. Just whisk together all the ingredients, and simmer for 10 minutes. Done. Just soak the soy curls for 10 minutes, and sauté for 5-7 minutes. Done. Just add the shredded veggies to a bowl, whisk the dressing, toss. Done. This can all be done simultaneously without much trouble.
My original idea was to make a simple BBQ with more fall flavors, like apple cider vinegar and ginger. I assure you, you will be so happy that I decided to make the base mostly pumpkin. It was a very good decision. This recipe makes 4 large sandwiches or 6 small sandwiches and you will also be very happy about that! Hello October, and hello all the fall veggie recipes!
Vegan Fall BBQ Sandwiches
Pumpkin BBQ Sauce
- 1 Cup Pumpkin, canned(puree)
- 1/4 Cup Ketchup
- 1 Tablespoon Tomato paste
- 1/4 Cup Apple cider vinegar
- 1/4 Cup Maple syrup
- 1 Tablespoon Brown sugar
- 2 Tablespoons Soy sauce or Tamari
- 1/2 teaspoon Black pepper
- 1/4 teaspoon Ginger, dried
- Pinch of Cayenne pepper
- 8 Ounces Soy curls, I used Butler's(soaked/drained according to pkg. directions.
- 1 Tablespoon Olive oil
- Pinch of Salt and pepper
- 1/3 Cup Vegan mayo, I used Hellman's
- 1 1/2 Tablespoons Agave or maple syrup
- 1 Tablespoon Apple cider vinegar
- Pinch of Salt and pepper
- 1 Cup Red cabbage, shredded
- 1 Parsnip, shredded
- 1 Cup Brussels sprouts, shredded
- 1/3 Cup Roasted pecans, chopped
For The Sandwiches
- 4-6 Buns, gluten free or regular
- First make the BBQ sauce. Whisk together all the BBQ sauce ingredients in a medium sized sauce pan. Heat on medium low. Bring to a simmer, reduce heat to low. Cover and simmer for 10 minutes. Whisking occasionally.
- While the sauce is simmering soak the soy curls. I generally soak for 10 minutes in water. But you can check your package directions. Drain once they have been soaked.
- Once the BBQ sauce has simmered for 10 minutes. Turn the heat off, and leave covered.
- Now, make the slaw. In a small mixing bowl, whisk together the vegan mayo, agave, apple cider vinegar and a pinch of salt and pepper.
- Then in a medium sized mixing bowl, add the red cabbage, parsnips, brussels sprouts and pecans. Pour the dressing you made into the bowl with the veggies and toss to combine. Set aside.
- Next, in a large non-stick or cast iron skillet, heat the olive oil for the soy curls on medium high. Then add the drained soy curls. Sauté, reducing heat as needed, for 6-8 minutes or until the soy curls are starting to brown. Season with a pinch of salt and pepper.
- Pour the BBQ sauce into the skillet with the soy curls and toss to coat them all in the sauce. Taste and adjust seasonings.
- Now make your sandwiches with a nice pile of pumpkin BBQ soy curls, then the fall slaw on top. This will make 4 very large sandwiches, or 6 smaller sandwiches. The soy curls and slaw keep well in the fridge.