Chicken-less Bouillon and SeasoningSep 12 2012 by
This ‘tastes like chicken’ mixture was created one day when I was working on re-creating a recipe that originally included chicken. I needed that chicken-y flavor to get the taste just right. By mixing some of the classic chicken seasonings with a few other ingredients Chicken-less Bouillon was born, or should I say hatched? I add this bouillon mixture to many different recipes to add depth of flavor and richness. It’s great in soups, sauces, grains, beans and so much more. In the ‘Notes’ section you will find one of my favorite (and simple) uses for this bouillon.
- 1 cup nutritional yeast
- 2 tbsp onion powder (not onion salt)
- 2 tsp garlic powder
- 1 tsp sea salt
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp ground sage leaf (sometimes called rubbed sage)
- 1/2 tsp rosemary (I crush this in a mortar and pestle before adding)
- 1/4 tsp turmeric
- 1/8 tsp celery seed
- Combine all of the ingredients in an airtight container. Shake or stir to mix.
- To use as a broth add 1-2 tbsp to 1 cup hot water and stir to combine.
Makes approximately 1 cup.
Serving size 1 tbsp.
Nutrients per serving: Calories: 34, Cal. from Fat: 4, Total Fat: >.5g, Sat. Fat: 0g, Carbs: 6g, Fiber: 2g, Sugars: .5g, Protein: 3g, Sodium: 120mg, Chol: 0mg
Store in an airtight container in a cool dry place.
To make a quick and tasty rice side dish bring 2 cups water to a boil, then add 1 cup brown rice, 2 tbsp of the bouillon mix and a pinch of saffron. Cook according to the rice package directions.