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.