Before starting, preheat the oven to 425˚F. Wash and dry all produce. Thinly slice green onions. Halve radishes, then cut into 1/4-inch half-moons. Whisk together plant-based mayo, 1 tsp (2 tsp) sugar and vinegar in a large bowl. Add coleslaw cabbage mix, radishes and green onions. Season with salt and pepper, then toss to combine. Set aside.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties. Cook, breaking up patties into bite-sized pieces, until crispy, 5-6 min.**Remove from heat.

Meanwhile, halve buns. Arrange on an unlined baking sheet, cut-side up. Toast buns in the middle of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)

Return the pan to medium. Sprinkle BBQ Seasoning over Beyond Meat®. Cook, stirring constantly, until fragrant, 1-2 min. Add BBQ sauce to the pan and toss to combine. Cook, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste.

Divide BBQ Beyond Meat® between buns.Top with some slaw. Divide sandwiches between plates. Serve remaining slaw on the side.