Homemade vegan chicken-less broth and seasoning is healthier than store-bought products and much more affordable! Use it to add umami and depth of flavor to soups, gravy, casseroles, grains, and sauces. This quick and easy seasoning tastes so good you might find yourself sipping hot bowls of broth just for the flavor and nutrients! Contains no oil and is free from the top 8 allergens. Ready in 5 minutes!
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Why You'll Love This Recipe
I've purchased my fair share of vegan chicken bouillon over the years, especially last year while working on this Vegan Turkey Roast.
Some of those broths and bouillons taste better than others, but all of them are rather pricey and not exactly made with the healthiest ingredients.
For example, Better Than Bouillon's No-Chicken Base contains ingredients like hydrolyzed corn protein, maltodextrin, canola oil, and corn syrup solids. And theirs isn't even the worst.
So after sharing this Vegan Rice-A-Roni recipe I decided it was time for a DIY vegan chicken seasoning on the blog.
Also, since the Trader Joe's vegan chicken-less seasoning was discontinued, we need a quick and tasty homemade option more than ever!
Speaking of Trader Joe's copycat recipes, check out this easy Ginger-Turmeric Dressing and this super crunchy Ginger-Turmeric Granola.
With just 9 pantry staples and 5 minutes you can make irresistibly delicious (no kidding, I actually crave it now) vegan chicken broth. It's oil-free, gluten-free, soy-free, AND nut-free. And thanks to nutritional yeast it contains important vitamins and minerals.
If you're not sure how you'll use this powder besides just making soup, keep reading for ideas!
Ingredients
While there isn't much room for substitutions in this recipe, a few of the ingredients are flexible.
For the best chicken bouillon flavor, I highly recommend trying the recipe exactly as written before making adjustments.
- Nutritional yeast - this is the most important ingredient in this recipe and can't be replaced.
NOTE: If you think you don't like nutritional yeast but have only tried fortified brands (e.g., Bragg's), I highly recommend this non-fortified one by Sari Foods. Their nutritional yeast contains naturally occurring B1, B2, B5, and B6, as well as 18 amino acids and 15 minerals. It does not contain B12 or Folate, which are usually added to other brands of nutritional yeast. You can learn more about fortified vs. non-fortified nutritional yeast on the Sari website. - Fine sea salt - salt is important for the overall flavor but can be reduced if needed. That's the great thing about homemade!
- Sugar - I use organic cane sugar. This can be omitted if you strictly avoid added sugars.
- Poultry seasoning - this is a blend of dried herbs and aromatics, usually sage, thyme, onion, pepper, marjoram, and celery seed. I like this one by Frontier since SpiceWalla discontinued theirs. Or use the ingredients you already have and make your own homemade poultry seasoning.
If you have sage, thyme, and ground celery seed on hand but not poultry seasoning, feel free to use a tiny pinch of each. The problem is that it's difficult to measure such small amounts. - Turmeric - this gives the vegan chicken broth a golden hue and very subtle earthiness but can be omitted if necessary.
- Onion and garlic powder - these are important for the overall savory flavor.
- Ground ginger - this one's optional, but I do like to include a tiny pinch for subtle flavor.
- Black pepper - depending on how you plan to use the seasoning, you may or may not want to include pepper. For example, if you're making broth for someone who's feeling under the weather or highly sensitive to spicy foods, feel free to omit it.
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How to Make It
It's oh so easy! Are you ready for this? Simply combine the ingredients in a bowl or lidded jar, then whisk or shake it to combine. Voila! You now have homemade chicken-less seasoning.
Tip: If the nutritional yeast you're using contains large flakes you may want to pulse the mixture in a blender for a more powdered texture, but that's totally up to you.
Prep Tip
If you include oil in your diet, try adding just a few drops of a mild-tasting olive oil to the prepared broth. Oil contributes a richness that would normally be found in chicken stock and broth (which obviously includes fat from the chickens). 🙁
How to Use Vegan Chicken Bouillon
Now the fun part! Use this vegan chicken seasoning and bouillon mix to make vegan chicken noodle soup. Try it with soy curls, cubed tofu, or shredded seitan to make it extra filling.
Speaking of soy curls, use this broth to re-hydrate soy curls and use them in all kinds of recipes. Why re-hydrate with plain water when you can add so much flavor?
Use this chicken-less seasoning in the breading for tofu nuggets and seitan nuggets.
Replace the no-chicken bouillon called for in my seitan turkey roast with this DIY version, and add it to seitan sausage for extra flavor.
I also like to include 1 or 2 tablespoons of this seasoning when cooking rice, quinoa, and other grains.
You can boost flavor with this powdered seasoning when cooking lentils, curries, stews, and chili. Reduce the salt you would normally add to account for the saltiness in the powder.
Also, stir it into creamy pasta sauces, macaroni and cheese, mashed potatoes and gravy.
Frequently Asked Questions
No, broth and stock made from chicken meat and bones is not vegan. However, there are vegan-friendly products on the market that imitate the flavors of chicken broth. If you prefer homemade, it's very easy to make a versatile, pantry-friendly, chicken-style broth at home with this recipe.
Plant-based chicken products often use yeast extract and certain vegetables and herbs to create savory chicken flavor. Instead of yeast extract, our homemade seasoning calls for nutritional yeast, which is an inactive form of yeast rich in B vitamins and other nutrients.
Since the recipe is made entirely with dried ingredients, it lasts for many, many months. I prefer to store it in the refrigerator, but it's also fine at room temperature or in the freezer, if preferred.
The next time you see a recipe that calls for vegan chicken broth or bouillon, you're all set! No need to search the store aisles or order specialty products online.
I hope you love the recipe as much as we do! If you try it I would love to hear from you in the comments below.
More Homemade Vegan Staples
RELATED: check out this Vegan "Beef" Broth Powder & Umami Seasoning!
Recipe
Vegan "Chicken" Broth, Bouillon & Seasoning
Ingredients
- ½ cup nutritional yeast - Any type is okay, but I highly recommend this non-fortified one by Sari.
- 1 tablespoon fine sea salt - Feel free to decrease to suit your dietary needs or if you prefer less salty broth.
- 2 teaspoons organic cane sugar, optional
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon poultry seasoning - see Notes
- ⅛ teaspoon ground turmeric
- tiny pinch of ground ginger, optional
- ½ to 1 teaspoon freshly ground black pepper - Amount depends on how much you enjoy black pepper.
Instructions
- Combine all ingredients in a bowl or lidded jar, and whisk to combine. If the nutritional yeast you're using contains large flakes you may want to pulse the mixture in a blender for a more powdered texture.
- Always whisk or shake before using so that the flavors are well combined. To make broth, use approximately 2 teaspoons powder per 1 cup of hot water (this creates a fairly salty broth). Refer to the post above for more ideas and ways to use this powder.
Notes
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
Annemarie says
I had to make this as soon as I read the recipe. I omitted the sugar and ginger and instead added 1/4 tsp smoked paprika because well, it's a personal addiction. After adding it to a small mason jar I realized I need more so I made another batch and now the jar is full! I tested it by adding 1 tsp to 1/2 cup of boiling water and what a delicious broth/drink! Full of flavour and so easy to make. I'm looking forward to adding it when cooking rice, quinoa, farro, the possibilities are endless.
Steve says
Wow, this is terrific! I prefer to stay on the low side of saltiness, so your recipe is perfect. I asked my wife (not vegan) to sample it and she liked it so much she asked if it would be okay to simply enjoy a spoonfull as a snack. It must be good 🙂
Thank you for your experimentation, and especially for sharing.
ShirlAnn says
I'm excited to try this. I've tried several commercial ones and have not been impressed. I wonder...do you have a recipe for a "beef" one?
Lori says
Hi, yes. You can find the "beef" broth powder linked right above the recipe. Hope you enjoy them!
SK says
Excellent flavor! Tbh, I didn't expect it to be this tasty but now I prefer this homemade one over the salt-laden commercial varieties. Thank you!
Mary Beth Elderton says
I'm very new to all plant-based cooking and this recipe is a game-changer! I made a first batch last week and have used it in almost every meal since. I've used it to cook rice and farro, as a base for Cajun and Taco seasoned marinades for tofu, and to rehydrate soy curls. This week I will be using a bigger jar and making a triple batch. Thank You!
Dee says
Amazing! I initially made this for the crispy edamame, but this quickly became a favorite. I love it as a seasoning or as a broth.
Jani says
Defrost tofu in microwave, squeeze out water & tear into chunks. Marinate in this stock powder, mixed with a bit of sesame oil and water, and fry in a pan. Voila! Tastes like chicken 🙂 Thanks for the recipe!
Heather says
Hi! I want to do a frozen and defrosted buttermilk fried chicken kinda thing (with tofu) and was thinking of marinating with olive oil and the broth powder, but I’m intrigued by the sesame oil…I’m on the fence…which would you go for with my planned meal? Thanks for your thoughts!!
Lori says
Sounds delicious! I guess it depends on whether you're talking about plain sesame oil or toasted sesame oil. Actually, either way I think a half-and-half mix with olive oil would be a nice balance for the marinade. Let us know how it turns out!
Nils says
Turned out amazing! I straight up drank a cup of warm no-chicken water. Please don’t judge me.
Lori says
Haha I would never judge. I've done the same thing! Thanks for the feedback, Nils!
Nancy says
You made me chuckle Nils... no judgement from me.... Enjoy
Jane says
I’m judging you, ha! You’re awesome.
Jane says
Lori, I ordinarily dislike it when people comment before making the recipe, but here I am doing it. I was looking at a recipe of yours with cabbage. The ingredient list brought me here. I thought this looks interesting. Then I scrolled down, and was like ooh look at those recipes. I want to make peanut curry, & this, & this.
I may comment later, after making my recipes, but I think I may just subscribe. Ty for all the appealing recipes.
Lori says
That's so kind, Jane. Thank you! I'm thrilled you see so many recipes that look good to you. Do let me know what you try!
Terra says
Do you have a recommendation for substitute for the poultry seasoning?
Lori says
Hi Terra, yes if you have ground sage and thyme, those are the two dominant herbs in poultry seasoning. I would add a few dashes of each, then taste and adjust.
Hope you enjoy it!
Rory says
Yes! This is legit! So good, thanks so much for sharing. Love the ingredients list (so much better than store bought), the flavour is delish, and the convenience of having this awesome flavour on hand. win win win
melody sieglitz says
so how much of your broth seasoning for the rice a roni I'm ready to make this sounds sooo deelish
Lori says
Thanks, Melody. The rice-a-roni is so tasty! It calls for 4 cups of chicken-flavor broth, so I would dissolve 8 teaspoons powder (which is equal to 2 tablespoons plus 2 teaspoons) in 4 cups of water. After trying it you may find you want a little less or more of the powder, but that's a good start!
Melody says
This sounds amazing however i dont use Nutritional yeast in anything i hate it in any way shape for form I’ve tried every brand so i omit and use potato flakes instead will that still work for this !? Thanks for all your wonderful recipes!
Lori says
Hi Melody,
I doubt that would work here, but I’m not really sure. You can always try it with a smaller batch!
Have you tried a non-fortified kind of nutritional yeast like the one mentioned in the post. It really is so much better.