Vegan Veggie Pinwheels with Broccoli and Carrots Recipe

Introduction

These Vegan Veggie Pinwheels with Broccoli and Carrots are a delicious and colorful appetizer perfect for gatherings or light snacks. Packed with creamy vegan cheese and fresh veggies, they’re easy to make and sure to impress your guests.

Ingredients

• 8 ounces vegan cream cheese
• 1 cup vegan mayonnaise
• 1 tablespoon Italian flat-leaf parsley (finely chopped)
• 1 1/2 teaspoons dried dill
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 4 cups broccoli and carrots (finely chopped)
• 1 cup vegan cheddar cheese (shredded)
• 4 flour tortillas (8-inch size)

Instructions

1. Step 1: In a medium-sized mixing bowl, combine the vegan cream cheese, vegan mayonnaise, parsley, dried dill, garlic powder, onion powder, salt, and pepper. Mix thoroughly and adjust seasoning to taste.
2. Step 2: Fold in the finely chopped broccoli and carrots along with the shredded vegan cheddar cheese. Stir until ingredients are evenly incorporated.
3. Step 3: Lay the flour tortillas flat on a clean work surface, arranging them in an even layer.
4. Step 4: Divide the mixture evenly, spooning about one-quarter onto each tortilla. Use the back of the spoon to spread the mixture into an even layer, covering the entire surface of each tortilla.
5. Step 5: Starting at one end, roll each tortilla slowly and tightly into a log shape.
6. Step 6: Wrap each rolled tortilla tightly in plastic wrap and refrigerate for 1 hour to firm up.
7. Step 7: After chilling, unwrap each roll and slice into 1-inch rounds.
8. Step 8: Serve the pinwheels chilled or at room temperature for best flavor and texture.

Tips & Variations

• Use fresh herbs instead of dried for a brighter flavor if available.
• Add finely chopped bell peppers or cucumbers for extra crunch.
• Substitute the flour tortillas with gluten-free wraps for a gluten-free option.
• For a little heat, mix in a pinch of cayenne pepper or hot sauce to the filling.

Storage

Store the wrapped pinwheel rolls in the refrigerator for up to 3 days before slicing. After slicing, keep them covered and refrigerated for up to 1 day. Serve chilled or let them sit at room temperature for 15 minutes before serving. These pinwheels are not recommended for freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these pinwheels ahead of time?

Yes, preparing them a few hours or the day before helps the flavors meld and makes slicing easier after chilling in the refrigerator.

Can I use other vegetables in this recipe?

Absolutely! Feel free to substitute or add other finely chopped vegetables like bell peppers, spinach, or cucumbers to suit your taste and what you have available.

Vegan Veggie Pinwheels with Broccoli and Carrots Recipe

Print Recipe

★★★★★

4.6 from 146 reviews

These Vegan Veggie Pinwheels with Broccoli and Carrots are a delicious and healthy appetizer or snack. Made with creamy vegan cream cheese, vegan mayo, fresh herbs, finely chopped broccoli and carrots, and shredded vegan cheddar cheese, all rolled inside soft flour tortillas. Chilled to firm up the filling, they make perfect bite-sized finger foods for parties or lunchboxes.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 servings 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegan Spread Mixture

• 8 ounces vegan cream cheese
• 1 cup vegan mayonnaise
• 1 tablespoon Italian flat-leaf parsley, finely chopped
• 1 1/2 teaspoons dried dill
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Vegetables and Cheese

• 4 cups broccoli and carrots, finely chopped
• 1 cup vegan cheddar cheese, shredded

Wraps

• 4 flour tortillas, 8-inch size

Instructions

1. Prepare the vegan spread: In a medium-sized mixing bowl, combine the vegan cream cheese, vegan mayonnaise, Italian flat-leaf parsley, dried dill, garlic powder, onion powder, kosher salt, and ground black pepper. Mix well and adjust seasoning to taste for a balanced flavor.
2. Incorporate veggies and cheese: Fold the finely chopped broccoli and carrots along with shredded vegan cheddar cheese into the vegan spread mixture. Stir until ingredients are evenly distributed throughout the mixture.
3. Arrange tortillas: Lay the flour tortillas flat on a clean work surface, arranging them so they do not overlap and are ready for spreading.
4. Spread the mixture: Spoon one-quarter of the prepared mixture onto each tortilla. Using the back of the spoon, spread evenly across the entire surface of each tortilla to form a uniform layer.
5. Roll the tortillas: Starting at one end of each tortilla, slowly and tightly roll them up to enclose the filling completely, creating a compact log shape.
6. Chill the pinwheels: Wrap each rolled tortilla tightly in plastic wrap and place in the refrigerator. Allow them to chill for 1 hour to firm up, which makes slicing easier.
7. Slice the pinwheels: After chilling, remove the plastic wrap and slice each rolled tortilla into 1-inch rounds to create individual pinwheels.
8. Serve: Serve the pinwheels chilled or at room temperature as a tasty appetizer, snack, or light meal accompaniment.

Notes

• For best results, finely chop the broccoli and carrots so they blend well into the spread for smooth rolling.
• You can substitute gluten-free tortillas to make this recipe gluten-free.
• To make ahead, prepare and slice the pinwheels, then keep covered in the refrigerator for up to 24 hours before serving.
• If desired, add a sprinkle of nutritional yeast for extra cheesy flavor without dairy.
• Use a sharp knife to slice pinwheels cleanly without squishing the filling.

Keywords: vegan pinwheels, vegan appetizer, vegan snack, broccoli pinwheels, carrot pinwheels, vegan cream cheese, vegan mayo, party food, no cook recipe