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Vegan Eggplant Parmesan (Gluten-Free)

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holding a baking dish with vegan eggplant parmesan inside

This mouthwatering Vegan Eggplant Parmesan recipe is made with delicious vegan mozzarella, breadcrumbs and marinara sauce baked to bubbly perfection. Whip this super easy meal together for friends, family, or when you’re craving something comforting!

holding a baking dish with vegan eggplant parmesan inside

Mmm, who doesn’t love a good eggplant parm?! When you’re craving something plant-based and super hearty, this is the perfect meal to cook. This recipe also freezes easily, making it the perfect make-ahead dish. 

What You’ll Need To Make Vegan Eggplant Parmesan

Panko Breadcrumbs – For a gluten-free option, Panko Breadcrumbs are my go-to. Panko crumbs are larger, crispier and lighter, so they coat without “packing” like regular bread crumbs, allowing foods to stay crispier longer. 

Cashews– Made from cashews, my recipe for the vegan-based mozzarella cheese is perfect wherever you would normally use mozzarella. This mozzarella spreads, melts, and has a mild flavor that makes it versatile and omnivore-approved.

Nutritional Yeast– Nutritional yeast has a natural sharp and cheesy flavor, so it’s an ideal substitute for vegan cheese or a perfect addition to any dish to make it a little more decadent.

Adjust This Recipe To Your Diet

Make it Paleo: Substitute the Panko breadcrumbs for 1 cup coconut flour.

Add Cheese: If not vegan or dairy-free, then use regular mozzarella and parmesan cheese in place of the vegan options.

Tips For Making Vegan Eggplant Parmesan

  • Soak the Cashews: Before making the vegan mozzarella, soak the cashews to get them nice and soft. This will ensure the mozzarella blends up super smooth and creamy!

  • Make it in Advance: If you don’t plan on eating this vegan eggplant parmesan recipe right away, no worries! It can be stored in the freezer before baking. Just make sure you put it in the fridge the night before to let it thaw out.

  • Shelf Life / Storage: Tightly seal any leftovers in the original baking dish, or transfer them to an airtight container. Store them in the fridge for up to 3 days, or in the freezer for up to 3 months.
Vegan Eggplant Parmesan Recipe
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Vegan Eggplant Parmesan Recipe

0 from 0 votes
Recipe by Samantha Course: MainDifficulty: Easy

This mouthwatering Vegan Eggplant Parmesan is made with delicious vegan mozzarella, breadcrumbs and marinara sauce baked to bubbly perfection. Whip this super easy meal together for friends, family, or when you’re craving something comforting!

Ingredients For eggplant

  • 1 large eggplant, cut into ½-inch thick slices

  • 1 teaspoon salt

  • 1/2 cup non-dairy milk

  • 1/2 cup cassava flour

  • 2 cups Panko breadcrumbs (I used gluten-free)

  • ¼ cup nutritional yeast

  • 1 tablespoon Italian seasoning

  • INGREDIENTS FOR MOZZARELLA

  • ½ cup raw cashews, soaked in boiling water for 15 minutes

  • ½ cup almond milk

  • 3/4 cup water

  • 1 tablespoon lemon juice

  • 1 tablespoon apple cider vinegar

  • ½ teaspoon garlic powder

  • ½ teaspoon salt

  • 4 tablespoons tapioca starch

  • FOR THE DISH

  • 1 (24-ounce) jar marinara sauce

  • ¼ cup vegan parmesan (optional)

Directions

  • Preheat oven to 375° Fahrenheit and line a baking sheet with parchment paper.
  • Lay eggplant slices out on a dish towel and sprinkle with salt, let sit for 10 minutes then pat dry with a paper towel.
  • Mix together non-dairy milk and cassava flour in a bowl, then mix together breadcrumbs, nutritional yeast, and Italian seasoning in a separate bowl.
  • Dunk each eggplant slice into the milk and flour mixture, then coat in the breadcrumb mixture.
  • Transfer coated eggplant to baking sheet and bake for 20 minutes or until golden brown.
  • While eggplant bakes, add all vegan mozzarella ingredients to a blender and blend until smooth.
  • Transfer mozzarella mixture to a small saucepan over medium heat and cook for 5-10 minutes, stirring constantly. Remove from heat once smooth, thick, and stretchy.
  • Spread 1/3 of the marinara sauce into an even layer at the bottom of a 9×13-inch baking dish. Place an even layer of eggplant on top of marinara, then top eggplant with another 1/3 of marinara.
  • Dollop half of vegan mozzarella over the eggplant and marinara, then repeat those layers – remaining eggplant, marinara, and mozzarella.
  • Sprinkle vegan parmesan over top if using, then cover with foil and bake for 15 minutes. Remove foil and bake for another 5-10 minutes or until lightly brown and bubbly.

Recipe Video

Notes

  • If you don’t have almond milk, any non-dairy milk (like oatmilk) will work just as well!
  • If you don’t have cassava flour, rice flour or all purpose flour will work in its place.

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30 Minutes or Less

Spicy Cucumber Margaritas

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two spicy cucumber margaritas with spicy salt rim on the side

These spicy cucumber margaritas are tangy, smoky, and perfectly sweet! This refreshing cocktail features a spicy rim along with fresh muddled cucumbers. Shake together a batch of these healthier homemade margaritas for your next dinner party or summer barbecue!

two spicy cucumber margaritas with spicy salt rim on the side

What You Need To Make Spicy Cucumber Margaritas

Lime Zest – The lime zest in the spicy rim is my very own secret ingredient. It adds a touch of brightness that will have people asking, “what is that?!” Just a teaspoon of fresh lime zest brings these drinks together. They’re ideally salty, sweet, and savory!

Agave – This natural sweetener makes these margaritas that much more healthy. I personally like the taste of agave better than simple syrup. Agave is darker in both color and flavor. Though if you’re looking for an even healthier cocktail – use honey instead!

Cucumber – This crisp, fresh vegetable is 96% water! Therefore, I like to look at this cocktail as a way to hydrate while I dehydrate. Ok ok gigs up. I can’t confidently say these margaritas are actually healthy just because they contain a vegetable. But I can say the cucumber perfectly balances out the spice. There’s just something about the combination of the two that is *chef’s kiss* perfect!

Make It A Mocktail

  • Use 2 ounces of tonic or sparkling water in place of the tequila. Also, use orange juice instead of triple sec for a virgin spicy cucumber margarita!

Tips For Making Spicy Cucumber Margaritas

  • The longer you shake these margaritas, the spicier they’ll be! Tossing the sliced jalapeños in your cocktail shaker will encourage them to release their spicy oils. So the longer they have to release those oils, the spicier your drinks will be.
  • For a skinny margarita, use orange juice instead of triple sec. The use of agave falls under the “skinny” label. Though if you want to make this a true skinny spicy cucumber margarita (wow that’s a mouthful) make sure you use fresh-squeezed orange juice instead of triple sec.
  • If you don’t like a salty rim, use sugar instead! Replace the salt with the same amount of sugar. Enjoy a slightly sweeter, yet still spicy and delicious cocktail.
Spicy Cucumber Margaritas
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Spicy Cucumber Margaritas

5 from 1 vote
Recipe by Samantha Russo Course: DrinksCuisine: MexicanDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Total time

5

minutes

These spicy cucumber margaritas are tangy, smoky, and perfectly sweet! This refreshing cocktail features a spicy rim along with fresh muddled cucumbers. Shake together a batch of these healthier homemade margaritas for your next dinner party or summer barbecue!

Ingredients

  • For the spicy rim:

  • 3 tablespoons salt

  • 1 tablespoon chili powder

  • 1 teaspoon lime zest

  • 4 ounces tequila

  • 2 ounces lime juice

  • 1 ounce triple sec, see Notes

  • 1 tablespoon agave, see Notes

  • 1 cup cucumber, sliced

  • 3-4 jalapeño slices

Directions

  • Mix together all spicy rim ingredients together on a small plate. Then run a lime wedge along the rim of both glasses before dipping in the salt mixture. Set glasses aside.
  • Place the tequila, lime juice, triple sec, agave, and cucumber in a cocktail shaker. Muddle together, squashing the cucumbers in the process.
  • Fill the shaker with ice, add in jalapeño slices. Then secure with lid and shake for about 1 minute.
  • Fill both glasses with ice, then pour over ice.

Recipe Video

Notes

  • Triple Sec: For a lower calorie drink, you can sub the triple sec for 1 ounce of fresh-squeezed orange juice instead!
  • Agave: Simple syrup or honey would both work in place of the agave in this recipe.

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30 Minutes or Less

Blackened Chicken (Gluten-Free, Dairy-Free)

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overhead image of blackened chicken on a plate with spices around the plate

This blackened chicken is incredibly tender and juicy! With a handful of delicious spices, and just one pan, you’ll have an intensely flavorful protein. Enjoy this blackened chicken over a salad, with your favorite veggies, or whatever your heart desires for a quick and healthy meal!

blackened chicken on a plate with lemon wedges on the side and blackened seasoning on the side

What You Need To Make Blackened Chicken

Smoked Paprika – The main spice in our blackened seasoning is the incredible smoked paprika! Unlike regular paprika, smoked paprika has this irresistible smoky flavor that simply can’t be beat. If you don’t already have this delicious spice in your spice cabinet, then I highly recommend you buy some.

Cayenne Pepper – The amount of cayenne pepper you use in this blackened chicken recipe is entirely up to you and your spice preferences. I personally love a bit of spice, so I use almost 1/4 teaspoon in my seasoning. However, if you’re averse to spice, you can simply leave the cayenne pepper out altogether.

Chicken Breasts – Boneless and skinless chicken breasts are the way to go! Without the skin, the spices can better penetrate into the meat. This makes your chicken that much more delicious. And as far as boneless goes, it’s easier to eat – a no brainer if you ask me!

Adjust This Recipe To Your Diet

  • Make it Less Spicy: If you don’t like spice, simply omit the cayenne pepper in this blackened chicken recipe.
  • Make it Vegan: Turn this into a blackened tofu recipe by taking a block of tofu, pressing as much water out of it as possible, then slicing it down the center to create two tofu “steaks.” Then, season the tofu exactly how you would the chicken and cook for 3-5 minutes per side!

Tips For Making Blackened Chicken

  • Cook over medium-high heat, nothing lower! The key to blackened chicken is placing the seasoned breasts into a very hot pan. Then, do not touch the chicken until it’s ready to be flipped. This way, the crust will cook up super crispy and delicious!
  • Don’t forget to let your chicken rest after cooking. Once out of the pan, your chicken is holding on to a ton of its flavorful juices. Therefore, if you slice into it too soon, you risk having all that flavor pour out. So do yourself a favor and leave the chicken alone for at least 5 minutes!
  • Serve this chicken however you’d like! I enjoyed mine over a salad loaded with my favorite fresh vegetables. However, for a heartier meal, I recommend pairing this blackened chicken with a side of rice and/or roasted potatoes – yum!
Blackened Chicken (Gluten-Free, Dairy-Free)
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Blackened Chicken (Gluten-Free, Dairy-Free)

0 from 0 votes
Recipe by Samantha Russo Course: MainDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

This blackened chicken is incredibly tender and juicy! With a handful of delicious spices, and just one skillet, you’ll have an intensely flavorful protein. Enjoy this blackened chicken over a salad, with your favorite veggies, or whatever your heart desires for a quick and healthy meal!

Ingredients

  • 3 teaspoons smoked paprika

  • 1/2 teaspoon onion powder

  • 1 teaspoon salt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon black pepper

  • pinch of cayenne pepper, optional

  • 2 boneless skinless chicken breasts

  • spray cooking oil

  • 2 tablespoons avocado oil

Directions

  • Mix together the smoked paprika, onion powder, salt, garlic powder, dried thyme, dried oregano, black pepper, and cayenne pepper in a small bowl.
  • Coat both chicken breasts with either spray cooking oil or a drizzle of avocado oil, then sprinkle evenly with blackened seasoning.
  • Heat avocado oil in a large skillet over medium-high heat, then transfer chicken to skillet and cook for 5 minutes per side, or until cooked through. Remove chicken from heat, transfer to a plate, and cover with foil then let rest for 5-10 minutes before serving.

Recipe Video

Notes

  • This blackened chicken recipe can be easily doubles or even tripled! Making it the perfect and healthy meal to throw together for friends or family.

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30 Minutes or Less

Frozen Margaritas

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glasses of frozen margaritas with limes on top

These frozen margaritas are everything you’ve ever dreamed of, and MORE! They’re deliciously tart, slightly sweet, and oh-so refreshing. Ditch the unnecessary margarita mix and blend together a batch of these homemade frozen margaritas. All you’ll need is 5 ingredients and just a few minutes!

overhead image of four glasses of frozen margaritas with a plate of salt on the side

What You Need To Make Frozen Margaritas

Silver Tequila – I’ve said it before, and I’ll say it again – use good quality tequila! I’m sure we’ve all taken a sip of a margarita and thought, hmmmm that’s not a very good margarita. And I’m telling you, 9 times out of 10 it’s because that marg you’re sipping on was made using dirt-cheap tequila. Whenever I pick up tequila, I aim for not the most expensive, but also not the cheapest. Espolón, Patron, and Casamigos are all brands I’ve tried and would definitely recommend!

Triple Sec – For those of you that don’t know, triple sec is an orange-flavored liqueur. It adds just a touch of sweetness and some nice fresh flavor to these frozen margaritas. However, if you don’t have triple sec, you can easily use fresh squeezed orange juice instead. Fresh squeezed orange juice is lower-cal and a slightly healthier option. So use whichever you’d like in this recipe!

Agave – This natural sweetener is used in place of the simple syrup in this frozen margaritas recipe. Agave dissolves quickly and packs in quite a bit of sweetness. This sweet syrup is the perfect compliment to the otherwise tart flavors in this frozen cocktail. Just a little bit of agave is all you need to make these drinks perfectly sweet!

Make It A Mocktail

  • To make virgin frozen margaritas, substitute the tequila with grapefruit juice. Also, use fresh squeezed orange juice instead of triple sec. You’ll have a delicious and refreshing summertime mocktail!

Tips For Making Frozen Margaritas

  • Serve these margaritas immediately after making! Unfortunately, any frozen cocktail will begin to separate after blending. Especially in the warmer months! Therefore, I highly recommend preparing your ingredients and then blending everything up right before serving.
  • Feel free to add any frozen fruit you’d like! A handful of frozen strawberries would make a delicious addition to these cocktails.
  • Blend just enough, but not too much. Under-blending will result in large ice chunks throughout your drink. And let me tell you, nothing’s worse than not being able to slurp up your frozen margarita because a giant ice chunk has clogged your straw. However, if you blend them too much, they could start to melt and taste watered down.
Frozen Margaritas
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Frozen Margaritas

5 from 1 vote
Recipe by Samantha Russo Course: DrinksCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Total time

5

minutes

These frozen margaritas are everything you’ve ever dreamed of, and MORE! They’re deliciously tart, slightly sweet, and oh-so refreshing. Ditch the unnecessary margarita mix and blend together a batch of these homemade frozen margaritas with just 5 ingredients and in just a few minutes!

Ingredients

  • lime wedges

  • salt

  • 8 ounces silver tequila

  • 1 cup lime juice

  • 4 ounce triple sec, see Notes

  • 2 ounces agave or simple syrup

  • 4-6 cups ice

Directions

  • Run a lime wedge along the rim of each glass, then dip them in salt to coat the rim.
  • Add all remaining ingredients to a blender and blend until no ice chunks remain.
  • Pour into glasses and enjoy!

Recipe Video

Notes

  • Triple Sec: If you don’t have triple sec, you can use fresh squeezed orange juice instead!

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Share it and tag @samdoesherbest on Instagram!

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30 Minutes or Less

Three-Ingredient Chicken Taquitos (Gluten-Free, Dairy-Free)

By
chicken taquitos on a plate with two glasses of beer and cilantro on the side

These chicken taquitos are a healthier take on a comforting classic! They’re irresistibly crispy on the outside and loaded with flavorful shredded chicken on the inside. Throw these super easy chicken taquitos together with just three simple ingredients!

chicken taquitos on a plate with two glasses of beer and cilantro on the side

What You Need To Make Chicken Taquitos

Chicken Breast – I ran an instagram poll to see if you guys wanted to see chicken or beef taquitos, and chicken won by a landslide! But I don’t blame you guys. Chicken is a staple in my kitchen and something I always have at least a couple pounds of in my freezer.

Salsa – This is where the recipe gets super easy. A single jar of salsa packs in all the flavor this dish needs! I used a roasted chipotle salsa for these chicken taquitos. Though I’ve also tried regular salsa and even salsa verde – all tasted delicious!

Tortillas – I used and love Siete Foods Cassava Flour Tortillas for my taquitos. I love the cassava ones since they’re grain-free, making this recipe even healthier. They’re an amazing options for all my gluten-free friends out there too! However, any taco-sized tortilla will work here.

Adjust This Recipe To Your Diet

Make it Paleo: Use paleo salsa and grain-free tortillas to make these paleo chicken taquitos.

Gluten-Free Tortilla Options: Like I said above, I used Site Foods Grain-Free Tortillas in this recipe, though corn tortillas are a great gluten-free option as well.

Tips For Making Chicken Taquitos

  • Don’t forget to quickly heat your tortillas in a pan before rolling! Warming them up will make them more pliable, and less likely to break when rolled.
  • Avoid overfilling the tortillas with the shredded chicken. I found about 1/4 cup of chicken to be the perfect amount to fit inside each tortilla. Any more chicken and you run the risk of it either breaking through your tortilla or leaking out the sides!
  • Store leftover chicken taquitos in an airtight container in the fridge for up to 4 days. To reheat, place on a baking sheet in the oven at 400° Fahrenheit. Bake for 3-5 minutes or until heated throughout.
Three-Ingredient Chicken Taquitos (Gluten-Free, Dairy-Free)
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Three-Ingredient Chicken Taquitos (Gluten-Free, Dairy-Free)

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

These chicken taquitos are a healthier take on a comforting classic! They’re irresistibly crispy on the outside and loaded with flavorful shredded chicken on the inside. Throw these super easy chicken taquitos together with just three simple ingredients!

Ingredients

  • 1 1/2 pounds boneless skinless chicken breast

  • 1 (16-ounce) jar salsa, see Notes

  • 6 tortillas

  • avocado crema, for serving

Directions

  • Place chicken and salsa in a large pot over medium-high heat, bring to a boil.
  • Once boiling, reduce to a simmer, and cook covered for 10-15 minutes or until chicken is cooked through.
  • Remove chicken from pot and shred with two forks then place back into pot and simmer for 1-2 minutes.
  • Place a large pan over medium heat and one by one, quickly warm up the tortillas for 30 seconds per side of until soft and pliable.
  • Place about 1/4 cup of shredded chicken into each tortilla and roll them up to form taquitos. Once all taquitos are prepped, place a couple tablespoons of oil in your pan.
  • Carefully place each taquito in the pan with the seam-side facing down, and lightly fry for 2-3 minutes per side or until golden brown.

Recipe Video

Notes

  • Salsa: Use your favorite salsa in this recipe, I’ve used a whole variety of salsas and they all turned out delicious!

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Other Gluten-Free and Dairy-Free Mexican-Inspired Recipes

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