Combine in a small bowl the chia and boiling water, stir well and allow the chia to absorb the water, cool slightly.
In a food processor combine the pecans and cashews with the oats, garlic and spices and process until the mixture forms fine crumbs. Add the cooled chia mixture, tomato paste, almond butter, soy, salt and pepper. Process until the mixture is a thick and smooth paste. Transfer to a bowl, cover and chill until the mixture thickens enough to roll, approx 2 hours or overnight.
Divide the mixture into 8 then roll each portion in your hands to make 8 sausages approximately 20-22cm long. Chill until required.
Spray the sausages with oil and BBQ over a medium heat for 6-8 minutes, or until charred and well heated through.
Place the sausages into the split rolls with the Herb Dressed Kale Slaw with Seed Crunch and cheese and finish with a drizzle of the Cola BBQ Sauce. Serve immediately