Homemade Vegetable Seasoning Recipe with Dried Herbs
a dry pantry-style vegetable seasoning mixed from commercially dried vegetables, nutritional yeast, salt, and herbs.
Ingredients
Dry vegetables
- 1/4 cup commercially dried carrot flakes
- 2 tablespoons commercially dried parsnip flakes
- 1/4 cup dried onion flakes
- 2 tablespoons plain instant potato flakes Dry, unseasoned
- 2 tablespoons dried celery flakes
Seasoning
- 1/4 cup fine sea salt Concentrated seasoning
- 1 1/4 cups nutritional yeast flakes Not active baker yeast
- 1 teaspoon granulated sugar
- 1 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1/2 cup dried parsley Divided equally
Instructions
- Check all vegetables are commercially dried and the grinder is clean and dry. Pulse carrot, parsnip, onion, potato, and celery flakes to a relatively fine texture.
- Pulse nutritional yeast and measured seasonings through the ground vegetables, using only half the parsley at this stage.
- Let powder cool if grinding warmed it, then stir in reserved parsley. Store in a dry airtight jar.
- Shake before using, begin with small measured quantities, and reduce separate salt in the food.
Notes
Commercially dried ingredients only; do not substitute fresh wet vegetables. Nutritional yeast is not baker yeast. Keep moisture out of the finished jar and season food gradually because salt is included.