Vegan Chicken Seasoning Blend (Printable)
Savory vegan chicken-style seasoning with nutritional yeast, herbs, and spices—ideal for rubs, marinades, and broths.
# What You’ll Need:
→ Spice Blend
01 - 3 tablespoons nutritional yeast
02 - 2 tablespoons onion powder
03 - 1½ tablespoons garlic powder
04 - 2 teaspoons dried thyme
05 - 2 teaspoons dried sage
06 - 2 teaspoons dried parsley
07 - 1½ teaspoons ground paprika (smoked or sweet)
08 - 1½ teaspoons ground turmeric
09 - 1 teaspoon dried rosemary, finely crushed
10 - 1 teaspoon ground black pepper
11 - 1½ teaspoons sea salt (or to taste)
12 - ½ teaspoon celery seed (optional)
13 - ½ teaspoon ground white pepper (optional)
# How to Prepare:
01 - In a small mixing bowl, add all ingredients and stir until thoroughly blended and no clumps remain.
02 - Transfer the seasoning to an airtight container and store in a cool, dry place away from sunlight for up to 6 months.
03 - Sprinkle generously over tofu, seitan, or vegetables before roasting or grilling for a savory, chicken-like flavor.
04 - Add 1 to 2 tablespoons of seasoning 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.
05 - Stir 1 tablespoon of the seasoning blend into 1 cup of hot water. Adjust salt to taste and use as a flavorful broth base.
# Expert Advice:
01 -
- It pulls off that deep, roasted chicken flavor without a single animal product, and your omnivore friends will not believe you.
- You can mix it in five minutes with spices you probably already have buried in your pantry.
02 -
- Check the labels on your nutritional yeast and bulk spices, because cross contamination with gluten or dairy can happen in shared facilities.
- I once used paprika that had been open for two years and the entire blend tasted like dusty cardboard, so start with reasonably fresh spices.
03 -
- Double the batch and keep one jar by the stove and another in the pantry, because running out mid recipe is a frustration you do not need.
- For the most intense flavor, toast the dried herbs in a dry skillet for thirty seconds before mixing them in, but watch carefully because they burn in an instant.