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
Notes
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.
Wait to put on your toppings until the last minute or the pico de gallo will make the bun soggy.
If spiciness is not your thing remove the stems and seeds from the jalapeños before adding them to the pico de gallo.