Vegan Chicken Seasoning for Rubs (Printable)
Savory vegan chicken-style seasoning for rubs, marinades, and broths. Ready in minutes; stores up to 6 months.
# What You'll Need:
→ Spice Blend
01 - 3 tbsp nutritional yeast
02 - 2 tbsp onion powder
03 - 1½ tbsp garlic powder
04 - 2 tsp dried thyme
05 - 2 tsp dried sage
06 - 2 tsp dried parsley
07 - 1½ tsp ground paprika (smoked or sweet)
08 - 1½ tsp ground turmeric
09 - 1 tsp dried rosemary, finely crushed
10 - 1 tsp ground black pepper
11 - 1½ tsp sea salt (or to taste)
12 - ½ tsp celery seed (optional)
13 - ½ tsp ground white pepper (optional)
# How to Make It:
01 - In a small mixing bowl, add the nutritional yeast, onion powder, garlic powder, dried thyme, dried sage, dried parsley, ground paprika, ground turmeric, crushed dried rosemary, ground black pepper, sea salt, celery seed (if using), and ground white pepper (if using). Stir with a spoon or small whisk until all spices are evenly distributed and no clumps remain.
02 - Transfer the finished seasoning to an airtight container. Store in a cool, dry place away from direct sunlight. The blend will maintain optimal flavor for up to 6 months.
03 - Sprinkle generously over tofu, seitan, tempeh, or vegetables before roasting or grilling to build a savory, chicken-like crust.
04 - Add 1 to 2 tablespoons of the seasoning blend per cup of liquid such as olive oil, lemon juice, or vegetable broth. Mix well and marinate plant-based proteins for at least 20 minutes before cooking.
05 - Stir 1 tablespoon of the seasoning blend into 1 cup of hot water. Adjust salt to taste and use as a flavorful base for soups, stews, or gravies.
# Expert Advice:
01 -
- It genuinely tricks people into asking what kind of chicken you used, which is the highest compliment a seasoning blend can receive.
- You probably already have every single ingredient sitting in your pantry right now waiting for a purpose.
- One batch lasts months and costs a fraction of those fancy premade vegan seasoning packets at the store.
02 -
- Old spices lie quietly about their potency and using stale thyme or dust garlic powder will leave you with a flat, lifeless blend that tastes like disappointment.
- Nutritional yeast brands vary wildly in flavor, so taste yours plain before mixing and switch brands if it tastes bitter rather than cheesy and nutty.
03 -
- Toast the dried herbs in a dry skillet for thirty seconds before mixing to wake up dormant oils and deepen the flavor dramatically without any extra effort.
- Keep a dedicated small jar near the stove and the bulk of the batch in a dark cupboard so the everyday jar gets refreshed frequently and stays potent.