BBQ Soy Curl Sandwiches with Cabbage Apple Slaw
5 from 4 votes

These vegan BBQ soy curl sandwiches are made with a crispy and tangy cabbage apple slaw. The sandwiches have it all: protein, crunch, and tons of flavor. Serve them on your favorite toasted burger bun for a hearty meal!

An angled photograph of a burger bun piled with vegan barbecue soy curls and a crispy cabbage slaw.

I’ve been on a mission to make vegan croissants for an upcoming article, so it’s been a week of all pastry, all the time. Multiple days at a time of laminating yeasted dough hasn’t left me with much time or desire to cook. So I’ve been relying on the quick, simple meals, with as many shortcuts as possible.

These BBQ soy curl and cabbage apple slaw sandwiches have suited me perfectly while I master the art of puff pastry.

They feature what’s probably my favorite vegan meat alternative, Butler Foods soy curls.

Soy curls are inexpensive (about $0.75 per serving when you order a bunch at a time), easy to prepare, have a great texture, and somehow, magically, they’re made from a single ingredient: whole, organic soy beans.

A metal bowl has been filled with hydrated, plant-based soy curls.

When I make soy curls at home, I usually turn them into a simple plant-based chick’n using the recipe included in this chili.

Sometimes, though, I turn them into crispy BBQ soy curls.

A frying pan has been filled with a vegan protein and a red, thick sauce.

I usually oven bake the crispy BBQ soy curls, but they can also be prepared by baking or air frying.

A lined baking sheet has been covered in a plant-based protein.

When you bake them—and the longer you bake them for—they develop a wonderful, chewy-on-the-inside, crispy-on-the-outside texture.

A zoomed in image of soy curls that are coated in BBQ sauce.

You can warm the soy curls up with your sauce and put them in these sandwich whichever way you like! I little on the saucy side, or super crispy.

After that, you’ll pile the sandwiches with a crispy, sweet and sour red cabbage and apple slaw.

A white bowl is filled with a slaw of red cabbage and apple.

There would be nothing wrong with simpler toppings, like some crisp lettuce leaves, tomato slices, pickle slices, or sauerkraut.

But I just love the tangy, sweet, salty quality of the slaw. I also love that it’s an excuse to use ultra-nutritious, fresh cabbage and apple.

Burger buns have been stacked with a vegan version of BBQ chicken and a crunchy red cabbage slaw. They rest on two round, rimmed white plates.

The soy curl sandwiches can easily be part of your vegan meal prep routine. Simply prepare either the soy curls or the slaw ahead of time and assemble as you’re ready.

The soy curls can be stored in an airtight container in the fridge for up to five days, or you can freeze them for up to six weeks.

The slaw will keep in an airtight container in the fridge for up to four days.

An angled photograph of a burger bun piled with vegan barbecue soy curls and a crispy cabbage slaw.
5 from 4 votes

BBQ Soy Curl Sandwiches with Cabbage Apple Slaw

Author – Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yields: 4 servings


  • 1 batch crispy BBQ soy curls
  • 3 cups shredded red cabbage
  • 1 large apple (I like Honeycrisp or Granny Smith here), thinly sliced or julienned
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon agave or maple syrup
  • 1/4 teaspoon salt
  • freshly ground black pepper, to taste
  • 4 burger buns of choice, toasted


Prepare the soy curls

  • Prepare the crispy BBQ soy curls as directed in this post. Use the stovetop version for more saucy soy curls, or use the baked or air fried versions for crispy soy curls. Either option will work! The soy curls can be stored in an airtight container in the fridge for up to five days once prepared.

Prepare the slaw

  • Combine the cabbage and apple in another large mixing bowl. Whisk together the oil, vinegar, agave or syrup, and salt. Pour these ingredients over the cabbage and apple. Toss well and season to taste with black pepper.

Assemble your soy curl sandwiches

  • To assemble your sandwiches, place about 1/2 cup of soy curls onto each bun, followed by a scoop of the slaw. Serve.
A toasted burger bun is stacked with a red cabbage slaw and a vegan protein. It rests on a round, white plate.

This meal has all of the satisfaction of eating a vegan burger, but it feels a little more textured and colorful and—for me, anyway—different.

Admittedly, I didn’t contribute much: the ingredients did most of the work for me! But sometimes that’s exactly what we need when it comes to food, and I couldn’t have been more thankful for a few days of protein-dense, tasty, and practically hands-off lunches.

Wishing you all a gentle end to this week, and I’ll see you back here for the weekend update!


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Categories: Recipes, Main Dishes
Ingredients: Cabbage
Dietary Preferences: Tree Nut Free, Vegan
Recipe Features: Meal Prep, Quick & Easy

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Recipe Rating

    • Cari, definitely. I know the half package of soy curls is an odd measurement—I just found that I had way too much on my hands for a single person when I used the whole bag. Double away!