Save This savory vegan chicken-style seasoning combines nutritional yeast, garlic and onion powders, thyme, sage, smoked paprika, turmeric and celery salt to add deep, savory notes to plant-based dishes. Blend the dry spices, rub onto tofu or seitan before grilling, whisk 1–2 tbsp into oil and lemon for marinades, or stir 1 tbsp into 2 cups hot water for instant broth. Store airtight up to six months; add cayenne for heat or omit celery salt for a salt-free mix.
The jar sat on my counter for three weeks before I actually opened it, just a sloppy handwritten label and a mix that smelled surprisingly like something my grandmother would have pulled from her pantry on a Sunday afternoon.
A friend stopped by unannounced one evening and caught me sniffing the open jar like some kind of spice hoarder, and instead of being weirded out, she held out her hand for a pinch and immediately said she needed the recipe.
Ingredients
- Nutritional yeast flakes (2 tbsp): This is the backbone of the savory depth, and the flakes dissolve better than granules when you mix everything together.
- Garlic powder (1 tbsp): Use a fresh bottle if yours has been open for over a year because the punch fades quietly and you will not notice until the blend tastes flat.
- Onion powder (1 tbsp): Works in tandem with the garlic to create that rounded, roasted flavor people associate with comfort food.
- Dried thyme (1.5 tsp): Rub it between your palms before adding to release the oils and wake up the aroma.
- Dried sage (1.5 tsp): This is what gives the blend its poultry seasoning soul, earthy and slightly piney.
- Smoked paprika (1 tsp): Adds a whisper of fire and smoke that makes everything taste like it came off a grill.
- Ground turmeric (1 tsp): Mostly here for the golden color it lends to broth, but it also rounds out the earthier notes.
- Dried parsley (1 tsp): A quiet freshness that keeps the heavier spices from feeling muddy.
- Celery salt (1 tsp): The salty, vegetal kick that mimics the flavor of chicken bouillon.
- Ground black pepper (0.5 tsp): Standard but essential for a gentle heat at the back of the throat.
- Dried rosemary, crushed (0.5 tsp): Crush it fine or you will end up with sharp needles in your rub that nobody wants to bite into.
- Ground white pepper (0.5 tsp): Sharper and more floral than black pepper, it adds complexity without visible specks.
- Ground coriander (0.25 tsp): A subtle citrus warmth that most people cannot name but definitely miss when it is gone.
- Ground marjoram (0.25 tsp): Sweet and slightly floral, it bridges the gap between the herbs and the spices.
- Ground mustard (0.25 tsp): Acts like glue for flavor, helping the other spices bloom when the blend hits heat or liquid.
Instructions
- Gather and measure:
- Pull every spice from your rack and measure carefully into a small mixing bowl, taking a moment to notice how different each one smells on its own.
- Blend thoroughly:
- Stir with a whisk or spoon for at least 30 seconds until no single color clumps together and the blend looks uniform.
- Taste and adjust:
- Dip a fingertip in and taste it raw, then decide if you want more sage or a pinch of cayenne before you commit.
- Store properly:
- Transfer to an airtight jar, label it with the date, and keep it in a cool dark cupboard for up to six months.
Save I tucked a small jar of this into a care package for my sister when she moved across the country, and she texted me a week later saying it was the only thing that made her terrible apartment kitchen feel like home.
Three Ways to Use It
Sprinkle it generously over thick slabs of pressed tofu before roasting at 400 degrees, and the edges will crisp into something genuinely snackable.
Making It Your Own
Double the batch if you plan to use it weekly because it disappears faster than you expect once you start shaking it onto roasted vegetables and popcorn.
A Few Final Thoughts
This blend costs a fraction of store bought poultry seasoning and tastes brighter because the spices have not been sitting on a shelf for months.
- Add a pinch of cayenne if you want a gentle heat that builds with each bite.
- Omit the celery salt and substitute half a teaspoon of celery seed for a salt free version.
- Always check your nutritional yeast label to confirm it is certified gluten free if that matters to you.
Save Keep a jar next to your stove and you will find yourself reaching for it more often than any single spice bottle. It is the kind of thing that makes simple cooking taste deliberate.
Recipe FAQs
- → How much seasoning for a marinade?
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Use 1–2 tablespoons of the blend per 1/4 cup olive oil and 2 tablespoons lemon juice; adjust to taste and marinate at least 30 minutes for best flavor penetration.
- → What’s the ratio for broth?
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Stir 1 tablespoon of the seasoning into 2 cups of hot water for a quick savory broth; taste and increase or reduce to suit your preference.
- → Can I use this as a dry rub?
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Yes. Sprinkle evenly and massage onto tofu, tempeh, seitan or vegetables before grilling or roasting to create a flavorful crust and deeper savory notes.
- → How should I store the blend?
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Keep the mixture in an airtight jar away from light and heat; it will retain flavor for up to six months when stored properly.
- → How can I make it spicier or salt-free?
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Add a pinch of cayenne or smoked chili for heat. For a salt-free version, omit the celery salt and substitute 1/2 teaspoon celery seed or increase herbs for aroma.
- → Which ingredients can I swap if unavailable?
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Swap smoked paprika for regular paprika plus a drop of liquid smoke, replace nutritional yeast with a spoon of miso paste in wet applications, or use dried oregano instead of marjoram if needed.
