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two hot dogs on a wooden cutting board on a striped napkin
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Ridiculously Good Mexican Hot Dogs

Vegan sausage is topped with pico de gallo, mustard, ketchup, mayonnaise, pickled jalapeño peppers, and vegan bacon. Served on a warm toasted bun.
Course Main Course
Cuisine Mexican
Diet Vegan
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings 4 servings
Calories 398kcal
Author Dora S.


Pico de Gallo

  • 4 Plum tomatoes. diced
  • ½ White onion chopped finely
  • 1 Jalapeño do not remove seeds, mince
  • 1 Juice of lime
  • ¼ chopped cilantro

Hot Dogs


  • 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.
  • 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.


Serving: 1hot dog | Calories: 398kcal | Carbohydrates: 39g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1363mg | Potassium: 493mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1452IU | Vitamin C: 27mg | Calcium: 109mg | Iron: 5mg