Vegan Chicken Seasoning Rubs Marinades

The jar sat on my counter for three weeks before I actually needed it, and during that time I kept opening the lid just to smell it. There is something deeply satisfying about blending your own seasoning from scratch, especially when you realize you have been paying premium prices for something that takes five minutes to make. This vegan chicken style seasoning has become the most reached for jar in my kitchen, and I genuinely did not expect that. It started as an experiment during a rainy Tuesday when I had run out of my store bought blend and refused to make another grocery trip.

My partner walked in while I was rubbing this into slabs of seitan and asked if I was secretly cooking real chicken, which felt like the highest compliment possible. That moment sold me on keeping this blend in permanent rotation, and I have made it roughly once a month since then without ever getting tired of it.

Ingredients

• Nutritional yeast flakes (2 tbsp): This is the backbone of the savory depth, and you really cannot skip it since it provides that umami richness that makes everything taste more chicken like.
• Garlic powder (1 tbsp): Use a fresh jar if possible because stale garlic powder will flatten the entire blend and you will taste the difference immediately.
• Onion powder (1 tbsp): Works hand in hand with the garlic to create a rounded, cooked flavor base.
• Dried thyme (1½ tsp): One of the herbs that most closely mimics classic poultry seasoning, so do not be tempted to reduce it.
• Dried sage (1½ tsp): This is the secret weapon that gives the blend its distinctly comforting, holiday dressing aroma.
• Smoked paprika (1 tsp): Adds a subtle smokiness that makes everything taste like it came off a grill, even if you are pan frying.
• Ground turmeric (1 tsp): Mostly here for the golden color, but it also adds a mild earthiness that ties the other spices together beautifully.
• Dried parsley (1 tsp): Brings a fresh, grassy note that keeps the blend from feeling too heavy or one dimensional.
• Celery salt (1 tsp): Provides salt and celery flavor in one stroke, which is exactly what classic chicken seasoning relies on.
• Ground black pepper (½ tsp): Just enough warmth without overpowering the more delicate herbs.
• Dried rosemary, crushed (½ tsp): Crush it between your fingers before adding to release the oils and get the most flavor out of a small amount.
• Ground white pepper (½ tsp): Adds a gentle heat that feels different from black pepper and closer to the warmth of broth.
• Ground coriander (¼ tsp): A small but noticeable layer of citrusy sweetness that lifts the whole blend.
• Ground marjoram (¼ tsp): Easily overlooked but it fills in a floral, slightly sweet gap between the heavier herbs.
• Ground mustard (¼ tsp): Acts as a flavor enhancer that makes everything else taste more like itself, similar to how salt works.

Instructions

Gather and measure everything:

Pull out all your spices at once instead of grabbing them one by one, because it goes faster and you will notice right away if you are running low on something critical.

Combine in a small bowl:

Drop everything into the bowl and take a moment to appreciate how pretty the different colors look before they get mixed together.

Whisk until evenly blended:

Stir thoroughly for at least thirty seconds, breaking up any clumps in the turmeric or nutritional yeast, until the color is uniform throughout.

Transfer to an airtight jar:

Pour the blend into a clean, dry glass jar and seal it tight, then give it a shake to make sure everything settles evenly.

Store away from light:

Keep it in a cool, dark cupboard rather than on the counter, and it will hold its full punch for up to six months without fading.

Use it three different ways:

Sprinkle it directly as a rub on proteins, mix it with oil and lemon juice for a quick marinade, or dissolve a tablespoon into hot water for an instant savory broth that tastes like it simmered for hours.

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One evening I added a generous pinch of this to a pot of rice and my dinner guest asked what restaurant I had ordered from, which made me laugh harder than it probably should have.

My Favorite Ways to Use This Blend

I have tossed it with roasted cauliflower until every floret was coated, mixed it into bread stuffing for a holiday side dish, and even sprinkled it over popcorn during a movie night when I wanted something salty but interesting. The versatility is what keeps me coming back, because it works just as well on grilled portobello caps as it does dissolved into a simple broth for sipping on cold afternoons.

Adjusting for Your Taste

If you like heat, a quarter teaspoon of cayenne blended in will give it a gentle kick that does not overpower the herbs. For a salt free version, I swap the celery salt for half a teaspoon of celery seed and find the flavor nearly identical but with more control over the sodium level.

Making It Last and Making It Yours

Doubling the recipe takes almost no extra effort and means you always have some on hand when the urge to cook something comforting hits you at the worst possible time. I label my jars with the date I made the batch so I know when it is time to refresh it, and I keep a small piece of tape on the lid with the quick broth ratio because I will absolutely forget it otherwise.

• Shake the jar before each use since heavier spices like turmeric tend to settle at the bottom over time.
• A little goes a long way, so start with less than you think you need and taste before adding more.
• This makes a surprisingly thoughtful gift when poured into a pretty jar with a handwritten label.

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Keep a jar of this within arm's reach and you will find yourself reaching for it more often than you expect, which is really the highest praise a seasoning blend can earn.

Recipe Questions & Answers

→ How do I use this as a dry rub?

Sprinkle 1–2 tsp per serving over tofu, tempeh or seitan and massage to coat. Let sit 10–30 minutes before grilling or roasting to let the flavors penetrate.

→ What’s an easy marinade ratio?

Mix 1–2 tbsp seasoning with ¼ cup olive oil and 2 tbsp lemon juice (or vinegar). Marinate plant proteins or vegetables for at least 30 minutes, up to overnight for deeper flavor.

→ How can I make a salt-free version?

Omit the celery salt and replace with ½ tsp ground celery seed or increase other herbs slightly. Taste and add a pinch of salt only if desired after cooking.

→ How long will the blend keep?

Stored in an airtight, lightproof jar in a cool, dry place, the blend stays fresh for up to 6 months. Whole spices retain aroma longer; grind fresh if potency fades.

→ Can I swap any ingredients?

Yes—smoked paprika may be replaced with regular paprika plus a touch of liquid smoke for smokiness. Nutritional yeast provides umami; mushroom powder or soy-free umami boosters can work if needed.

→ How do I adjust the heat level?

Add a pinch of cayenne or a dash of smoked chipotle to increase heat. Start small, mix, and taste before applying broadly to avoid overpowering the herbs.