1 large onion, chopped
2 teaspoons olive oil
3 1/2 cups sauerkraut, rinsed
1 1/2 cups vegan mayonnaise
2 cups plain, unsweetened soy yogurt
1 tablespoon prepared yellow mustard
1/2 cup nutritional yeast
2 tablespoons ground cumin
1 teaspoon garlic powder
1 package veggie sausage or veggie dogs, thinly sliced at an angle
3/4 cup water
1 pound whole wheat pasta (gobetti, fusilli, penne, etc) cooked al dente & drained
2 large ripe tomatoes, diced
In a large saucepot, saute onion in olive oil until golden brown. Add drained sauerkraut, mayonnaise, yogurt, mustard, nutritional yeast, cumin, garlic powder, and sliced sausage (or veggie dogs). Add 3/4 cup water. Stir ingredients until mixed well. If mixture is too thick, add another 1/4 cup of water. Cook over medium heat for 10 minutes.
Add cooked pasta, and toss well. Cover and cook 12 to 15 minutes, until well heated and mixture begins to bubble. Garnish with diced tomato. Serve.