Vegan Chicken Seasoning

5 from 5 votes

My delicious vegan chicken seasoning tastes exactly like roast chicken and is super easy to make! It’s soy-free, gluten-free and is ideal for rubs, marinades and broths.

Prep Time5

Cook Time8

Total Time13

Course: Appetizer, Sides

Cuisine: All

Servings:

Calories: 36kcal

Author: Richard Makin

Equipment

Baking sheet
Baking parchment
Spice Grinder or High Speed Blender
Air-tight Container or Jar

Ingredients

30 g nutritional yeast
1 tablespoon garlic granules or garlic powder
1.5 tablespoon onion granules or onion powder
1.5 teaspoon celery salt
½ teaspoon white pepper
½ teaspoon msg optional but encouraged
½ teaspoon sweet paprika
Pinch cayenne pepper
1 dried bay leaf
1 teaspoon dried parsley
1 teaspoon dried thyme
½ teaspoon dried dill
½ teaspoon dried chives
2 teaspoon fine sea salt
1.5 teaspoon light brown sugar

Metric - US Customary

Instructions

Preheat the oven to 165 °C and line a baking sheet with parchment paper.
Spread the nutritional yeast on the prepared baking sheet and roast in the pre-heated oven for 8 minutes. Check the nutritional yeast oven to ensure it’s not burning.
30 g nutritional yeast
Immediately after removing from the oven, sprinkle the garlic and onion granules over the hot nutritional yeast and leave to cool to room temperature (about 10 minutes).
1 tablespoon garlic granules, 1.5 tablespoon onion granules
Place all the ingredients (including the roasted nutritional yeast mixture) into a spice grinder or a high speed blender and process until smooth and thoroughly uniform.
1.5 teaspoon celery salt, ½ teaspoon white pepper, ½ teaspoon msg, ½ teaspoon sweet paprika, Pinch cayenne pepper, 1 dried bay leaf, 1 teaspoon dried parsley, 1 teaspoon dried thyme, ½ teaspoon dried dill, ½ teaspoon dried chives, 2 teaspoon fine sea salt, 1.5 teaspoon light brown sugar
Allow to cool fully after grinding then transfer to a sealed jar. Keep somewhere dry and dark for up to a month, but ideally use within a few days.

Nutrition