• 2 T extra virgin olive oil
  • 2 cloves garlic, peeled and minced
  • 1 medium onion, finely chopped
  • 1 package Abbot's Butcher Ground "Beef"
  • 1 (15 oz.) can tomato sauce
  • 1 T red wine vinegar
  • 1/2 cup water
  • 1 T dark chili powder
  • 1/2 tsp. sea salt
  • 1/2 tsp. ground cumin
  • 1 tsp. smoked paprika
  • pinch cayenne
  • 1/16 tsp. allspice
  • 1/16 tsp. ground cloves


  • Warm olive oil in a large skillet over medium heat. Place 1/4 cup of the chopped onion aside, reserving for a topping. Add the remaining onion and garlic and cook until soft, about 4 minutes. Add ground "beef" and cook for 3 more minutes.
  • Add tomato sauce, vinegar and water. Stir thoroughly until the mixture is thickened like a stew.
  • Add chili powder, salt, cumin, paprika, cayenne, allspice, and cloves. Stir well. Bring mixture to a simmer. 
  • Serve over spaghetti pasta, topped with chopped onions and vegan cheddar cheese. 
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