Print Recipe
4.48 from 74 votes

Savory Spice Blend

I always have this seasoning blend on hand to add flavor to dishes in place of salt.
Course: Seasoning
Cuisine: Whole Food Plant-Based
Servings: 24 servings
Calories: 7kcal
Author: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook


  • 2 tablespoons nutritional yeast *
  • 1 tablespoon onion powder
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 2 teaspoons dried thyme
  • 2 teaspoons garlic powder
  • 2 teaspoons dry mustard (mustard powder)
  • 2 teaspoons paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon celery seeds


  • Combine all the ingredients in a spice grinder or blender to mix well and pulverize the dried herbs and spices. Transfer the blend to a shaker bottle or jar with a tight-fitting lid. Store in a cool, dry place.


* I recommend those with Crohn's disease or hidradenitis suppurativa avoid nutritional yeast.

25 responses to “Savory Spice Blend

Comment Etiquette

On, you'll find a vibrant community of nutrition enthusiasts, health professionals, and many knowledgeable users seeking to discover the healthiest diet to eat for themselves and their families. As always, our goal is to foster conversations that are insightful, engaging, and most of all, helpful – from the nutrition beginners to the experts in our community.

To do this we need your help, so here are some basic guidelines to get you started.

The Short List

To help maintain and foster a welcoming atmosphere in our comments, please refrain from rude comments, name-calling, and responding to posts that break the rules (see our full Community Guidelines for more details). We will remove any posts in violation of our rules when we see it, which will, unfortunately, include any nicer comments that may have been made in response.

Be respectful and help out our staff and volunteer health supporters by actively not replying to comments that are breaking the rules. Instead, please flag or report them by submitting a ticket to our help desk. is made up of an incredible staff and many dedicated volunteers that work hard to ensure that the comments section runs smoothly and we spend a great deal of time reading comments from our community members.

Have a correction or suggestion for video or blog? Please contact us to let us know. Submitting a correction this way will result in a quicker fix than commenting on a thread with a suggestion or correction.

View the Full Community Guidelines

    1. Hi Matthew, you can use either for this measurement! Personally, I always buy flakes, but I don’t think the measurement would change if you have powdered.

  1. This works well and results in a decent taste. Many thanks for sharing.

    Tip: make before the nutty parm if using the same food processor as you’ll use up any leftover spice blend.

  2. The recipe in the book has the measurement for the dried thyme at 2 teaspoons, not tablespoons. I made this version before the book was out and found the thyme a little to prominent, but when I made the version in the book it was much better.

  3. Speaking of spices, I have a favorite to give the dish a real savory taste…when making cabbage or collard green rolls, I add zata’ar, maybe 1-2 teaspoons to a pan of roll mix. It has a smoked thyme and sesame seeds in it…great flavor, but as someone mentioned above, thyme can overpower.

    1. Exactly. The omission of pepper which should accompany turmeric in my opinion is a basic flaw to the mix. Easy enough to add and make adjustments to taste but also a big enough mistake that Dr. G could easily correct with an updated recipe version.

  4. I read about so many benefits of mustard seed, sumac, tumeric with pepper, amla, herbs, etc. I am wondering if a spice blend of the best spices and herbs, for health benefit is out there or possible?? Want to just have a shaker full of a healthy mix. Any ideas?? Thank you!

    1. Hi Angela,

      I just used Costco’s Kirkland’s Organic No Salt Seasoning plus tumeric and nutritional yeast. Same ingredients basically and much easier.


      1. Oh Joanne,

        That’s a great idea for making it more quickly! I have that No Salt Seasoning in my cupboard! I think I will give it a try!

        Thank you!

  5. Love the book. I’m now in my 6th month of WFPB!

    Just bough the cook book though and had a quick questions that may sound silly. What type of Paprika do you use: Sweet, Hot or Smoked Paprika?

    I assume sweet as it’s unspecified.

  6. Just found this n think its great. Can’t afford book right now, but how much does it cost n where can i buy it from?

  7. I also would vote 5 stars (if I knew how). Extremely tasty and will be a standby. Just for fun, I might add 1 tablespoon dried mint to the other ingredients, but not because of any lack in the recipe, just because I like to tinker with recipes.

  8. My husband is allergic to onions and it’s relatives.
    What would be a good substitute in this spice blend for both onions and garlic.

  9. Hey all, this will be my first time making Savory blend. I’m looking forward to making it. Thank you!


Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This