Vegan Herb Roasting Rub
This fragrant spice blend is the kind of pantry staple that quietly transforms everything it touches. Rosemary, thyme, oregano, and parsley form a classic herby backbone, while turmeric, ginger, and a hint of cayenne add warmth and depth that make it feel anything but ordinary. The bright pop of lemon zest ties it all together, giving roasted vegetables, tofu, or legumes a lift that tastes genuinely complex with almost zero effort. Every single ingredient here is plant-based by nature, so there's no need to scrutinize labels or worry about hidden animal-derived additives that sometimes sneak into pre-made seasoning blends. Just mix, store in an airtight jar, and you've got a go-to rub that keeps for up to three months. Press it generously onto cauliflower steaks, portobello mushrooms, or root vegetables before roasting and watch a simple weeknight dinner turn into something worth talking about.
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Learn more →Ingredients
8 servings
- 2 tbsp dried rosemary
- 2 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp dried parsley
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp lemon zest, dried or fresh
- ½ tsp ground black pepper
- ½ tsp sea salt
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Combine the dried rosemary, thyme, oregano, parsley, turmeric, ginger, garlic powder, onion powder, lemon zest, black pepper, sea salt, and cayenne (if using) in a small mixing bowl and stir until evenly blended.
- 2
Transfer the rub to an airtight jar or container. Store at room temperature away from heat and light for up to 3 months.
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