Here’s another recipe that I made while at school. The measurements are guesstimated, since what I used was taken from the lunch line during sandwich days, which I saved for later.
I also liked to fry up leftover vegan lunch “meat”/sandwich “meat” with this, but you can fry up an oat patty with the same seasonings, too, and make it a meal. It also goes deliciously with stir-fry and instant Asian noodles or Asian noodle meals that are pre-made, especially teriyaki. Sometimes I also add dill, but I can’t say that I’d definitely recommend it.
- 1-2 tomatoes, sliced
- (optional, but recommended) 1/2 onion, peeled and sliced
- 1-2 Tbsp oil
- garlic powder
- onion powder
- Italian seasoning
- a pinch of rosemary
- a pinch of salt (I recommend sea salt)
- Pour oil into frying pan.
- Add tomatoes and onions.
- Shake on seasonings and add rosemary and salt over tomatoes and onions.
- Keep an eye on your tomatoes. They taste terrible burned. You don’t need them to turn brown or crispy, and once they get crispy, they’re probably burned. I’d give them about 2-3 minutes on each side as they soften and heat through.
- Flip after 2-3 minutes on medium heat and cook another 2-3 minutes.
- Remove from pan. Keep cooking the onions another 5-10 minutes or until they soften, if they are not already soft. Stir frequently.