Cook spaghetti according to package directions; drain and rinse. Place in a large bowl and combine with your hands the vegan eggs and nutritional yeast. Add a little ground black pepper.
Form mixture into a crust in a 12-inch pizza pan lightly coated with oil and set aside. You could also use a cake pan.
In a skillet heat the ¼ cup vegetable broth, ½ teaspoon salt and fresh ground pepper. Cook onion and garlic until translucent adding more vegetable broth if needed.
Add Seitan and brown. Stir in tomato sauce, diced green chiles, chili powder, worcestershire, paprika, and hot pepper sauce.
Simmer for 5-10 minutes. Taste for seasonings. Spread over spaghetti crust. Top with vegan cheddar cheese and pepper rings.
Bake, uncovered in a 350 degree oven for 15 minutes until cheese melts. Serves 6
**Flax eggs - whisk together 2 tablespoons of ground flax with 5½ tablespoons of water. Put in refrigerator for 15 minutes to thicken.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/veganmexicanspaghettipie/