I've been trialing all kinds of ingredients to create a seasoning that would make a great base for seitan "pork" styles like chops and tenderloin. This one hits all the right notes for me - a little sweet, plenty savory and of course umami-packed!
This makes a total of about 10 tablespoons, which should be enough to season about 3 small "roasts" or 12 "chops." (I use about 3 heavy tablespoons when starting with 1kg of flour in my washed gluten to make seitan.)
Pulse all ingredients in a food processor or muddle together into a fine powder.
Store in an air tight container. Should keep for several months.