Vegan Chicken Seasoning for Rubs (Printable Version)
Savory vegan seasoning that adds chicken-like flavor to rubs, marinades, and broths. Quick to mix and store.
# What You'll Need:
→ Dry Spices
01 - 2 tablespoons nutritional yeast flakes
02 - 1 tablespoon garlic powder
03 - 1 tablespoon onion powder
04 - 1½ teaspoons dried thyme
05 - 1½ teaspoons dried sage
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon ground turmeric
08 - 1 teaspoon dried parsley
09 - 1 teaspoon celery salt
10 - ½ teaspoon ground black pepper
11 - ½ teaspoon dried rosemary, crushed
12 - ½ teaspoon ground white pepper
13 - ¼ teaspoon ground coriander
14 - ¼ teaspoon ground marjoram
15 - ¼ teaspoon ground mustard
# Directions:
01 - In a small mixing bowl, add the nutritional yeast flakes, garlic powder, onion powder, dried thyme, dried sage, smoked paprika, ground turmeric, dried parsley, celery salt, ground black pepper, crushed dried rosemary, ground white pepper, ground coriander, ground marjoram, and ground mustard.
02 - Whisk or stir all the spices together until the mixture is evenly blended and uniform in color.
03 - Transfer the seasoning blend to an airtight jar or container. Store in a cool, dark place for up to 6 months to preserve freshness and potency.
04 - To use as a dry rub, sprinkle the seasoning generously over plant-based proteins such as tofu, tempeh, or seitan, and massage it in before grilling or roasting.
05 - To use as a marinade, combine 1 to 2 tablespoons of the seasoning blend with ¼ cup olive oil and 2 tablespoons fresh lemon juice. Marinate your chosen ingredients for at least 30 minutes before cooking.
06 - To prepare a flavorful broth, dissolve 1 tablespoon of seasoning per 2 cups of hot water, stirring until fully incorporated. Adjust the amount to taste.
# Expert Hints:
01 -
- It takes five minutes to put together and tastes better than anything in a storebought shaker.
- You can rub it, soak it, or simmer it depending on what dinner is asking for.
- Everything lives in your pantry already, or at least it should.
02 -
- Celery salt contains sodium so taste before adding any extra salt to your dish.
- Nutritional yeast brands vary in flavor intensity so start with less if yours is particularly bold.
- Ground spices lose potency after about six months so label your jar with the date you made it.
03 -
- Toast the blend in a dry skillet for thirty seconds before using it to bloom the oils and deepen the flavor dramatically.
- Make a double batch because once people taste what it does to roasted vegetables they will ask for some.