Vegan Fall BBQ Sandwiches

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.