Makes 1 cup dry mix/about 22 cups broth
Ingredients
- 1/4 cup mushroom powder (use 4-5 dried shiitake mushrooms and make your own)
- 1/2 cup nutritional yeast
- 3 Tbsp tomato powder
- 1 Tbsp onion powder
- 2 tsp garlic powder
- 2 tsp beet root powder
- 1 tsp paprika
- 1 tsp bay leaf powder (easy to make your own, view instructions)
- 1/2 tsp sage
Instructions
- Using a blender or coffee grinder, grind mushrooms into a fine powder.
- Add the remaining ingredients and blend briefly to mix.
How to Use as a Broth
- Mix 2 tsp of beef flavored seasoning for every cup of water. Bring to boil and simmer briefly for flavors to meld.
- Add 1/4 teaspoon of salt for every cup of water. If you prefer substitute the salt with one tablespoon of soy sauce. When making a large volume of broth, like for a soup, you may want to experiment and use a combination of both salt and soy sauce.
- For a darker, richer color add a few drops of Kitchen Bouquet.
How to Use as a Seasoning
- Add as a flavor enhancer to veggie burger or add a generous sprinkle on tofu slices before putting them in the oven or Air Fyer.
- Basically, just sprinkle Beef Flavored Seasoning on what ever you are preparing as you would any other seasoning. I interchange Beef Flavored Seasoning with Chicken Flavored Seasoning, depending on the flavor I want.
Note on Soy Sauce
- When making a broth soy sauce is both a flavorful seasoning and a color enhancer. With going whole food plant-based, this has become a staple ingredient in my home. When using soy sauce, use a good quality. Look for naturally brewed/fermented and check the ingredients. There should be no added sugar, corn syrup, flavor enhancers or caramel coloring. One that I have been using for years is Yamasa. When teaching cooking classes I use gluten free options like Braggs liquid soy seasoning or Tamari made by San-J.
- To learn more about soy sauce, you may want to check out The Woks of Life. I found their website helpful in understanding soy sauce as well as other Asian ingredients.