Chop the onions, and either mince the garlic or prepare it for pressing.
In a large pot over medium heat, melt the butter and cook the onion and pressed/minced garlic until soft.
Add the salt, black pepper, cinnamon, ground nutmeg, and parsley to the butter/onion mixture. Cook for a couple minutes, stirring frequently, until fragrant.
Add the vegan beef crumbles, tomato sauce and wine, and mix well. Simmer until the tomato sauce no longer tastes like alcohol, about 20 minutes. While the red sauce is simmering, make the cheese sauce.