For 3 pieces: seitan from 1 kg flour (see recipe here) 1 ½ teaspoon paprika powder ½ teaspoon onion powder ½ teaspoon garlic powder 4 cloves of garlic, mashed 1 tablespoon mix seasoning ( marjoram, thyme, juniper berry) 1 tsp dried chilli flakes salt and pepper plastic film jute rope When you prepare the dough for seitan
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For approx. 35 sarmale: 1 medium sauerkraut/ cabbage For the filling: 125 g of dry soy granules 100 g rice 2 onions, finely chopped 4 tablespoons mix seasoning 2 teaspoons  paprika powder 2 teaspoons dried thyme 2 tablespoons tomato paste 1 bunch parsley, finely chopped salt and pepper, to taste 2 tablespoons oil For the sauce: 4-5 tablespoons
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8 medium potatoes 8 large carrots 1 celery root 2 parsnips 1 large can peas, drained 20-25 gherkins 2-3 pickled red bell peppers (optional) mustard, salt, pepper, to taste vegan mayonnaise (see recipe here) Cook the vegetables, whole, in water with a pinch of salt (this water can be use as vegetable broth). Allow to cool a little bit. Cut the vegetables
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Ingredients for 2 cozonaci: 1 kg flour 250 g margarine 2 cups soy milk 250 g raw sugar 15 g dry yeast ( 30g fresh yeast ) 300g raisins 2 tsp. vanilla essence zest of an orange / lemon (optional ) saffron / 1/4 tsp. turmeric (optional, for a nice color) Mix the saffron/turmeric with the soymilk. Mix together the flour,
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300 g pasta (farfalle) 1 can peas (400 g) 1 can sweet corn (300-400 g) 400 g pickled gherkins, finely diced 1 pickled red sweet pepper, finely diced (optional) 4-5 tbsps. vegan mayonnaise (see recipe here) salt and pepper Cook the pasta as directed on package. Drain and leave to cool. Drain the peas and corn well. Mix all
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one pack filo dough For the filling: 2 carrots 2 spring onions 100 g cabbage 1 celery stalk 50 g bean sprouts 3 garlic cloves, minced 1 teaspoon ginger (fresh, grated or powder) 1 teaspoon coriander powder 1 tablespoon soy sauce 1 tablespoon oil salt and pepper, to taste oil for frying The filo dough dries
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