Ingredients
- 1 ½ c flake-type nutritional yeast ("good tasting" yeast)
- 1 1/2 - 2 T salt, or salt-free seasoning (to your taste)
- 4 tsp onion powder
- 3 tsp dried parsley
- 3 tsp sage
- 3 tsp celery seed
- 2 ½ tsp garlic powder
- 1 ½ tsp thyme
- 1 ½ tsp tarragon
- 1 ½ tsp rosemary
- 1 ¼ tsp paprika
- 1 tsp marjoram
- 1 tsp black pepper
- ¾ tsp powdered ginger
- ½ tsp white pepper
- ½ tsp turmeric
- ¼ tsp ground dill seed, 1/2 tsp dried dill weed
Instructions
Pulverize in a food processor (to avoid getting a mouthful of those rosemary spikes). Store the powdered broth in the fridge, as nutritional yeast keeps best there. If you can't find flake-type yeast, but only the powdered "good tasting" yeast (not brewer's yeast or baking yeast), use half as much. This recipe doubles (and even triples) easily, and will keep indefinitely.
Use as a seasoning, as a gravy base, for soup or stock, or add to the cooking water of rice, veggies or potatoes. I prefer to keep the salt in the mixture low, so that I can use it in a recipe that calls for tamari or miso without having to worry about overall saltiness.
To make a broth, mix ½ to 1 T with 1 C boiling water (adjust the salt to your taste). For a beefy broth, mix 2 tsp of the mixture with 1 ½ tsp dark miso and 1 C boiling water.
