Vegan Chicken Seasoning for Rubs (Printable version)
Savory vegan chicken-style spice blend for rubs, marinades and broths; shelf-stable and ready in minutes.
# What you need:
→ Dry Spices and Herbs
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
# How To:
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 - Stir or whisk all the dry spices and herbs together until the mixture is uniform in color and texture, ensuring no clumps remain.
03 - Transfer the blended seasoning to an airtight jar or container. Keep it stored away from direct light in a cool, dry place for up to 6 months.
04 - To apply as a 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 prepare a marinade, whisk 1 to 2 tablespoons of the seasoning with ¼ cup olive oil and 2 tablespoons fresh lemon juice. Coat the desired ingredients and let them marinate for at least 30 minutes.
06 - To make a flavorful broth, stir 1 tablespoon of the seasoning into 2 cups of hot water. Adjust the amount to taste.
# Expert Advice:
01 -
- It tricks even the most devoted meat eaters into asking what you used to season your tofu.
- You likely have most of these spices sitting in your cabinet right now, waiting to become something greater than the sum of their parts.
- One batch lasts for months and works as a rub, marinade base, or instant broth starter.
02 -
- If you accidentally double the celery salt, the entire batch will taste more like a pickle than a roast, so measure carefully.
- Crushing the dried rosemary between your palms before adding it changes everything because whole needles do not distribute flavor evenly.
- For a salt free version, swap out the celery salt for half a teaspoon of celery seed and you will keep the flavor without the sodium.
03 -
- Toast the blend in a dry skillet for about thirty seconds before using it as a rub, because the heat wakes up the dried herbs and deepens the flavor dramatically.
- A pinch of cayenne added to the base blend gives it a slow warmth that makes everything taste more complex without actually making it spicy.