Preparation info
  • Makes: about

    ½ cup

    • Difficulty


    • Ready in

      5 min

Appears in
The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life

By Matt Frazier and Stepfanie Romine

Published 2021

  • About

This simple, versatile blend pairs well with tomato sauce, seasons beans like a dream, and can be added to a vinaigrette, with or without oil.


  • ¼ cup (15 g) dried oregano
  • 3 tablespoons fennel seeds


Shake all the ingredients together in a jar with a tight-fitting lid. Store for up to 6 months.