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5 from 4 votes
Vegan Fall BBQ Sandwiches
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Pumpkin BBQ soy curls topped with fall slaw on your favorite buns!

Course: Main Course
Servings: 6
Calories: 461 kcal
Author: Lauren Hartmann
Ingredients
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
Soy Curls
  • 8 Ounces Soy curls, I used Butler's(soaked/drained according to pkg. directions.
  • 1 Tablespoon Olive oil
  • Pinch of Salt and pepper
Fall Slaw
  • 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
Instructions
  1. 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.

  2. 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.

  3. Once the BBQ sauce has simmered for 10 minutes. Turn the heat off, and leave covered.

  4. 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.

  5. 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.

  6. 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.

  7. Pour the BBQ sauce into the skillet with the soy curls and toss to coat them all in the sauce. Taste and adjust seasonings.

  8. 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.

Nutrition Facts
Vegan Fall BBQ Sandwiches
Amount Per Serving
Calories 461 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g10%
Sodium 500mg21%
Potassium 452mg13%
Carbohydrates 55g18%
Fiber 11g44%
Sugar 26g29%
Protein 23g46%
Vitamin A 6723IU134%
Vitamin C 28mg34%
Calcium 224mg22%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.