I made a new fall favorite: vegan fall BBQ sandwiches featuring a pumpkin-based barbecue sauce and a crisp seasonal slaw. The pumpkin BBQ sauce gives the filling a rich, tangy-sweet flavor that works beautifully with rehydrated soy curls, which mimic pulled pork when shredded and sautéed. Top the sauced soy curls with a crunchy slaw of shredded Brussels sprouts, red cabbage and parsnips, toss on toasted buns, and you’ve got a memorable autumn sandwich.
Soy curls are incredibly versatile. They need only about ten minutes to rehydrate, then they brown nicely in a skillet and absorb any sauce or seasoning you choose. Like tofu, they act as a blank canvas—perfect for this pumpkin BBQ blend.
Although the recipe may look involved, each component is simple. The BBQ sauce only needs whisking and a 10-minute simmer. Soy curls soak for about 10 minutes and then sauté for 5–8 minutes. The slaw takes a few minutes to shred and toss with a light dressing. You can prepare everything at the same time for an easy, efficient workflow.
The pumpkin-forward BBQ base brings warm fall flavors—apple cider vinegar and ginger still make appearances, but the pumpkin gives the sauce depth and seasonal character. This recipe yields about 4 large sandwiches or 6 smaller ones and keeps well refrigerated, making it great for meal prep or entertaining in cooler weather.
Vegan Fall BBQ Sandwiches
Main Course
15 mins
20 mins
35 mins
6
461
Lauren Hartmann
Ingredients
Pumpkin BBQ Sauce
- 1 Cup Pumpkin 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 Dried ginger
- Pinch Cayenne pepper
Soy Curls
- 8 Ounces soy curls (soaked and drained per package directions)
- 1 Tablespoon Olive oil
- Salt and pepper, to taste
Fall Slaw
- 1/3 Cup Vegan mayo
- 1 1/2 Tablespoons Agave or maple syrup
- 1 Tablespoon Apple cider vinegar
- Salt and pepper, to taste
- 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
- Make the BBQ sauce: whisk all sauce ingredients in a medium saucepan, heat over medium-low until it reaches a simmer, then reduce to low, cover and simmer for 10 minutes, whisking occasionally.
- While the sauce simmers, soak the soy curls in water for about 10 minutes (follow package directions), then drain.
- When the sauce has simmered, turn off the heat and keep it covered.
- Make the slaw dressing: whisk together vegan mayo, agave or maple syrup, apple cider vinegar, and a pinch of salt and pepper.
- In a medium bowl, combine shredded red cabbage, parsnip, shredded Brussels sprouts and chopped pecans. Pour the dressing over the vegetables and toss to combine; set aside.
- Heat olive oil in a large non-stick or cast-iron skillet over medium-high. Add drained soy curls and sauté for 6–8 minutes, reducing heat as needed, until they begin to brown. Season with salt and pepper.
- Pour the pumpkin BBQ sauce into the skillet with the soy curls and toss until well coated. Taste and adjust seasoning.
- Assemble sandwiches: pile pumpkin BBQ soy curls onto buns and top with a generous scoop of fall slaw. This makes about 4 large sandwiches or 6 smaller ones. Leftovers store well in the refrigerator.
Nutrition
