In a medium bowl, mix together the meat substitute (or meat or poultry) with the onions or scallions, spices and salt. Season liberally with black or Aleppo pepper. Add the cashews or pine nuts, cranberries, fresh herbs, and 1 egg, and mix well with your clean hands until everything is very well incorporated.
If the mixture seems dry, and it feels like it won't hold together into patties, beat another egg in a small bowl with a fork and add just enough of that so it'll hold together. (If in the end the mixture seems too soft, you can cover and chill it for a few hours, which will make it easier to form into patties.) Shape the kefta into patties about 3-inches (7-8cm) round, and set them in a single layer or a dinner plate that's lined with parchment paper.
Cook the kefta patties on a medium-high grill, brushing oil on the grill grate before putting the patties on to cook, turning them once, until they're cooked through. They'll take just a few minutes. If you don't have a grill, they can be cooked in a skillet on the stovetop in vegetable oil or simmered in spiced tomato sauce.