| 1&1/2 | c. flake-type nutritional yeast ("good-tasting" yeast") |
| 1&1/2-2 | T. sea salt or salt-free seasoning |
| 4 | tsp. onion powder |
| 3 | tsp. dried parsley |
| 3 | tsp. sage |
| 3 | tsp. celery seed |
| 2&1/2 | tsp. garlic powder |
| 1&1/2 | thyme |
| 1&1/2 | tarragon |
| 1&1/2 | rosemary |
| 1&1/4 | paprika |
| 1 | tsp. marjoram |
| 1 | tsp. black pepper |
| 3/4 | tsp. powdered ginger |
| 1/2 | tsp. white pepper |
| 1/2 | tsp. tumeric |
| 1/4 | ground dill seed, 1/2 tsp. dried dill weed |
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 forever. 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 1/2 to 1 tablespoon with 1 cup boiling water (adjust the salt to your taste). For a beefy broth, mix 1 teaspoons of the mixture with 1 teaspoon dark miso and 1 cup boiling water.