Go Back
+ servings
Print Recipe
5 from 4 votes

Vegan Fall BBQ Sandwiches

Pumpkin BBQ soy curls topped with fall slaw on your favorite buns!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Servings: 6
Calories: 461kcal
Author: Lauren Hartmann


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


  • 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.


Calories: 461kcal | Carbohydrates: 55g | Protein: 23g | Fat: 16g | Saturated Fat: 2g | Sodium: 500mg | Potassium: 452mg | Fiber: 11g | Sugar: 26g | Vitamin A: 6723IU | Vitamin C: 28mg | Calcium: 224mg | Iron: 6mg