Sprinkle the beef with the baking soda (makes the beef more juicy) and set it aside.
Heat a large pan over medium high heat and when hot, add the oil. When the oil is hot, add the onion and mushrooms and cook, stirring often until the onions begin to caramelize, about 5-10 minutes. Add garlic and cook until fragrant, another minute. Then add the spices and tomato paste and cook for another couple of minutes.
Add the beef and cook, breaking it up until the meat is no longer pink and disrupting any large clumps, about 10 minutes. Add the water, molasses, vinegar, Worcestershire sauce, and gelatin and cook until the liquid is reduced to produce a thick meat sauce, about 5 minutes. Taste and adjust seasoning with salt, coconut aminos, and vinegar to taste.
Serve on lettuce cups.
Notes
You can add some ground organ meats here for some extra nutrition – the sauce helps hide the flavor if you do not like it - aim for around 5% of the weight to be ground liver, for example.Protein:Energy Quotient [calories]: 1.59