Add the oil to a large skillet and when it’s hot, add the garlic and onion. Cook over medium-high heat until tender (about 5 minutes), stirring occasionally.
Add the vegan ground beef, stir and cook until golden brown (about 5 to 10 minutes), stirring occasionally.
Add marinara sauce, vegetable stock, tomato paste, Italian seasoning or oregano, salt, and milk, stir and cook for 5 more minutes, also stirring occasionally.
Meanwhile, cook the spaghetti according to package directions. Drain and set aside.
Toss pasta with sauce and serve immediately with some shreddable vegan mozzarella on top, or any other vegan cheese (optional). Store leftovers in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
You could use some water or vegetable stock for cooking instead of oil and use oil-free vegetable stock and marinara sauce. Check if the vegan ground beef is made with oil, and use another source of plant-based protein instead if needed.
I like Beyond Meat, but any brand of vegan ground beef is okay. You could also use any type of plant-based protein, like lentils, other legumes, tofu, or textured vegetable protein.
Any type of oil or salt is okay.
Use another kind of pasta if you want, gluten-free if needed.