3-4 chiftele per person (see recipe here) For the sauce: 3-4 tablespoons tomato paste 1-2 onions, finely chopped 5-6 cloves of garlic, finely chopped 1 bay leaf 10 peppercorns dill, finely chopped 1 tablespoon oil salt and papper, to taste Stir fry the onions in  oil for 2-3 minutes. Add the bay leaf, peppercorns and a cup of water. Cook for 4-5 minutes than and add the tomato paste and the garlic. Cover and simmer for 2-3 minutes. Add the dill and the chiftele and cook for another 2-3 minutes. Served with various side dishes and salads.

For 15 to 17 chiftele: 100 g  soy granules 2 tablespoons flour 2 tablespoons soybean flour 1 medium potato, finely grated 1 medium onion, finely grated 1 medium carrot, finely grated 5-6 cloves of garlic, mashed 1 ½ tablespoon mix seasoning 1 teaspoon paprika powder 1 teaspoon thyme parsley, finely chopped dill, finely chopped salt and pepper, to taste Oil for frying Prepare the soy granules as indicated on the package. Mix all ingredients by hand until a paste. Allow to rest at least one hour in a refrigerator. Formed patties with wet hands, get them through the flour and fry in hot oil until crisp. Serve with various side dishes and salads.

For 4-6 servings: For the seitan: seitan  (see recipe here) 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika powder 1 tsp carob powder (optional, for the color) When you make the seitan dough add the  ingredients above. Further follow the steps from the seitan recipe. After cooking, drain the seitan well then cut into  pieces approx. 3-4 cm long and 0.5 cm thick. For the marinade: shoarma spices (shop bought) or: ½ teaspoon cumin powder 1 teaspoon paprika powder a pinch of cayenne pepper ½ teaspoon nutmeg ¼ teaspoon white pepper ¼ teaspoon fennel seed powder ¼ teaspoon ground cloves ½ teaspoon ginger powder ¼ teaspoon fenugreek powder 2 tablespoons olive oil salt Mix
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For approx. 15 pieces (3 cm in diameter): For the mix: 50 g of soy granules 150 ml water/vegetable broth 2 tablespoons flour 2 tablespoons oil 250 ml vegetable broth 1 teaspoon agar – agar 1 tablespoon mix seasoning 1 teaspoon paprika powder a pinch of cayenne pepper (optional) 1 tsp nutmeg powder 2 tablespoons fresh parsley, finely chopped salt and pepper, to taste 3-4 tablespoons flour 2 tablespoons unsweetened soy milk 5-6 tablespoons breadcrumbs Soak the soy granules for 10 minutes in 150 ml  cold water/vegetable broth (or as indicated on the package). Heat the oil in a pan and add 2 tablespoons of flour. Stir fry for 2-3 minutes. Add, little by little, 250
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For 6 pieces: 50 g dry soy granules 150 ml water 1/2 teaspoon baking soda 1/2 teaspoon ground allspice (piment) 1/2 teaspoon thyme 1/2 teaspoon coriander powder 1/2 teaspoon onion powder a pinch of chili powder 1/4 teaspoon ground pepper 1/4 teaspoon salt 1/2 teaspoon paprika powder 2 cloves of garlic, mashed 3-4 tablespoons soy flour (or flour) 1 teaspoon carob powder/cacoa (for color) 1 tbsp sunflower oil Cook the soy granules   as indicated on the package. Drain well. Mix all ingredients by hand,  until smooth and uniform. Refrigerate for at least an hour so the soy will  take the flavor of the spices. Forme 6 mititei (rolls about 6-7 cm long and 3-4
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