Soak Soy Vilets Classic or Texas in lukewarm vegetable stock or Vegourmet Marinade for about 20 minutes. Drain well, and with the hands the squeeze out the excess marinade. You can also cut the Vilets into bite size pieces.
Sauté the chopped onions in a quality olive oil, add the vilets and fry until they are crispy on both sides. Add the pepper strips and fry, add oregano, marjoram, pepper and salt. Serve with a light gravy or as is over rice, noodles or boiled potatoes.
All Vegourmet dry soy products may be cooked with this method!
Light Gravy: In a pan cook margarine and flour until bubbly, add vegetable stock or the remainder of the marinade and bring to a boil, add salt and pepper to taste and possibly with some plant based cream (e.g. Oatly oat cuisine).