Vegan Chicken Seasoning Blend

The lid popped off my jar of store bought poultry seasoning during a move, spilling dusty flakes across the floorboard of my car, and that small disaster forced me to recreate the blend from memory using whatever jars lined my new kitchen shelf. What emerged was something far better: a vegan seasoning so convincingly savory that my roommate asked what kind of chicken I was cooking in the other room. No chicken, just herbs and spices working in perfect harmony.

I brought this blend to a backyard cookout where three diehard meat eaters were manning the grill, and after dusting it on some thick cut tempeh steaks, even the host asked for the recipe before the evening was over.

Ingredients

• 2 tbsp nutritional yeast flakes: This is the backbone of the savory depth, lending a naturally cheesy, umami richness that makes everything taste more substantial than it is.
• 1 tbsp garlic powder: Essential for that roasted, mellow warmth that ties every other spice together without overpowering them.
• 1 tbsp onion powder: Works in tandem with the garlic to build a rounded, sweet aromatic base that feels familiar and comforting.
• 1.5 tsp dried thyme: Brings an earthy, slightly floral note that is absolutely central to anything that tastes like traditional poultry seasoning.
• 1.5 tsp dried sage: The defining herb here, giving that unmistakable Thanksgiving dressing quality that makes people close their eyes and smile.
• 1 tsp smoked paprika: Adds a whisper of campfire char and a beautiful warm color that makes the blend look as good as it smells.
• 1 tsp ground turmeric: Mostly here for its golden hue and subtle earthiness, which rounds out the flavor profile beautifully.
• 1 tsp dried parsley: A fresh, mild herb that keeps the blend from feeling too heavy or one dimensional.
• 1 tsp celery salt: Delivers that slow cooked broth character, the kind of flavor that makes you think of simmering stock on a cold afternoon.
• 0.5 tsp ground black pepper: Gentle heat and sharpness to keep all the softer herbs from drifting into blandness.
• 0.5 tsp dried rosemary, crushed: Crush it between your fingers before adding, and you will understand why this piney herb belongs in every savory blend.
• 0.5 tsp ground white pepper: Adds a cleaner, sharper heat than black pepper and contributes to that classic broth like depth.
• 0.25 tsp ground coriander: A quiet citrusy warmth sitting in the background that most people cannot quite identify but definitely miss when it is gone.
• 0.25 tsp ground marjoram: Sweet and slightly floral, it bridges the gap between the heavier herbs and the lighter ones.
• 0.25 tsp ground mustard: Acts as a flavor amplifier, subtly enhancing every other spice without announcing itself.

Instructions

Gather and measure:

Pull every spice from your rack before starting so you are not hunting mid mix with turmeric dusted fingers. Measure each one directly into a small mixing bowl, taking care with the smaller amounts.

Blend thoroughly:

Use a whisk or the back of a spoon to fold and stir until the color is uniform throughout, with no clumps of nutritional yeast hiding in corners. You want every pinch to taste like the whole.

Store properly:

Transfer to an airtight glass jar and tuck it into a cool, dark cupboard away from the stove and sunlight. It will keep its punch for up to six months, though it rarely lasts that long.

Use as a dry rub:

Sprinkle generously over pressed tofu, tempeh, or thick vegetable steaks and massage it in with your hands, really working it into every crevice before grilling or roasting.

Use as a marinade:

Whisk one to two tablespoons of the blend with a quarter cup of olive oil and two tablespoons of fresh lemon juice, then let your protein soak in it for at least thirty minutes to work its magic.

Use for quick broth:

Stir one tablespoon of seasoning into two cups of hot water and taste, adjusting upward if you want a richer, more robust liquid for soups or risottos.

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A friend texted me at midnight asking for the recipe because she had just used the last of her jar on roasted potatoes and was already anxious about running out.

Batch Prep and Storage Wisdom

Doubling or tripling the recipe is one of the smartest kitchen habits you can build, because having this blend ready turns weeknight cooking into something effortless. I keep a small jar next to the stove and a larger mason jar in the pantry as backup.

Customizing for Your Palate

A pinch of cayenne wakes everything up without making it spicy, and a quarter teaspoon of lemon zest adds brightness that works beautifully in summer marinades. For a salt free version, simply drop the celery salt and substitute half a teaspoon of celery seed instead.

Getting the Most Out of Every Pinch

The blend is only as good as the spices you start with, so give your jars a sniff test before mixing, tossing anything that smells flat or dusty. Freshness is everything with dry blends.

• Press your tofu for at least twenty minutes before applying the rub so the seasoning adheres instead of sliding off.
• Let marinated proteins sit uncovered in the fridge for the last ten minutes to form a better crust when cooking.
• Always label your jar with the date you mixed it so you know when it is time for a fresh batch.

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Keep this jar within arm's reach and you will find yourself reaching for it more often than you expect, dusting it onto everything from roasted chickpeas to popcorn. It is the kind of small effort that pays you back every single time you cook.

Recipe Q&A

→ How do I use this as a dry rub?

Sprinkle 1–2 tbsp over plant-based proteins or vegetables, then massage firmly to help the spices adhere. Let rest 10–30 minutes before grilling or roasting to let flavors penetrate; for thicker cuts, refrigerate longer.

→ What’s the best way to make broth with it?

Stir 1 tablespoon of the seasoning into 2 cups of hot water. For richer broth, simmer briefly for 5–10 minutes and taste for salt; add more if needed. Use as a base for soups, grains, or sauces.

→ Can I make a salt-free version?

Yes. Omit the celery salt and replace with 1/2 tsp celery seed or increase other dried herbs for flavor. Taste and season with a pinch of salt only if desired.

→ What can replace nutritional yeast for umami?

If you don’t have nutritional yeast, use powdered dried mushrooms (porcini or shiitake) or a small amount of miso paste in wet applications. These provide savory depth while keeping the blend plant-based.

→ How should I store the blend and how long does it last?

Keep the blend in an airtight jar in a cool, dark place. Stored away from heat and light it will retain peak flavor for about six months; whole spices or freshly ground ingredients may fade sooner.

→ How do I scale the batch for meal prep?

Double or triple the ingredient amounts proportionally and mix thoroughly. Store in separate small jars for convenient use and label with the date to track freshness.