4 Plum tomatoes. diced

½ White onion chopped finely 

1 Juice of lime

1 Jalapeño do not remove seeds, mince 

1/4 chopped cilantro

4 slices vegan bacon

4 hot dog buns

4 Vegan sausages

1/2 cup pickled jalapeños en escabeche

Primal Kitchen Unsweetened Ketchup

Primal Kitchen Spicy Brown Mustard


In a large bowl combine the tomatoes, onion, jalapeño, cilantro, and lime juice. Season with salt and pepper to taste. Set aside.

In a skillet set to medium-low heat, sauté your vegan bacon until slightly crispy and chop into small pieces. Set aside.

In a skillet set to medium heat, sauté your vegan sausage until golden brown, about 6 minutes.  You can also grill it. Toast buns. Place vegan sausage in bun, top with vegan bacon, pico de gallo, mustard, ketchup, mayonnaise,  and pickled jalapeños

– Use your favorite vegan sausage for this or you can even make a carrot dog. I used Beyond Meat Sausage,  the hot Italian one. – You can buy pickled jalapeños,  also known as jalapeños en escabeche, in cans in the Mexican section of your grocery store.