Vegan Mexican Spaghetti.

So I updated a classic from about a year ago, which was originally a Rachael Ray... I just took out the beef, alcohol, cinnamon and added tomato. Turned out awesome.

2 ancho chili peppers, stemmed and seeded {i found a big bag of them at Wal-mart}
3 cups vegetable stock
3/4 pound soyrizo {Sprouts}
1 onion, finely chopped
2 cloves garlic, minced
1 bay leaf, fresh or dried
Salt and pepper
1/4 cup tomato paste
1 12-ounce can tomato sauce
1 pound whole wheat spaghetti
Finely chopped scallions, cilantro or parsley, to garnish

Simmer peppers in stock for 15 minutes to reconstitute, then purée stock and softened peppers in a food processor.

Meanwhile, heat heavy pot over medium-high heat add soyrizo, brown 8-10 minutes. Then add onion, garlic, bay leaf, salt and pepper, and cook 8-10 more. Then add tomato paste and cook 1 minute, stirring.

Add tomato sauce, stir a minute more then add the stock and pepper purée. Reduce heat and simmer 15 minutes.

While sauce simmers, bring water to boil for spaghetti. Salt water and cook pasta to al dente. Serve in bowls with pasta, sauce on top, and garnish with scallions and cilantro or parsley.