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.