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Vegan Veggie Pinwheels with Broccoli and Carrots Recipe

Vegan Veggie Pinwheels with Broccoli and Carrots Recipe
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★★★★★

4.8 from 9 reviews

These Vegan Veggie Pinwheels with Broccoli and Carrots are a delicious and colorful appetizer or snack, featuring a creamy vegan filling with fresh veggies and flavorful herbs, wrapped in soft flour tortillas. Perfect for vegan and vegetarian diets, these pinwheels are easy to make, chilled to perfection, and great for parties, lunches, or light bites.

Ingredients

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Vegan Creamy 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

Wrap

  • 4 flour tortillas, 8-inch size

Instructions

  1. Prepare the Creamy Base: In a medium-sized mixing bowl, combine the vegan cream cheese, vegan mayonnaise, finely chopped parsley, dried dill, garlic powder, onion powder, kosher salt, and ground black pepper. Mix thoroughly until well blended. Taste and adjust the seasoning as desired to ensure a flavorful base.
  2. Incorporate Vegetables and Cheese: Gently fold in the finely chopped broccoli and carrots along with the shredded vegan cheddar cheese. Stir carefully until the ingredients are evenly distributed throughout the creamy mixture, ensuring a consistent filling texture.
  3. Arrange Tortillas: Place the flour tortillas flat on a clean work surface, arranging them side by side in an even layer to prepare for spreading the filling.
  4. Spread the Filling: Divide the prepared mixture into four equal portions. Spoon one portion onto each tortilla, spreading it evenly across the surface using the back of your spoon. Aim to cover the entire tortilla with a thin, uniform layer of the filling to allow for easy rolling.
  5. Roll the Tortillas: Starting at one end of each tortilla, carefully roll it up tightly but slowly, ensuring that the filling stays inside. The tightness helps the pinwheels hold their shape after slicing.
  6. Chill the Rolls: Wrap each rolled tortilla tightly in plastic wrap to maintain their shape and refrigeration quality. Place the wrapped rolls in the refrigerator and allow them to chill for at least 1 hour. This chilling step helps firm up the filling for clean slices.
  7. Slice and Serve: After chilling, remove the rolls from the refrigerator and unwrap the plastic. Using a sharp knife, slice each roll into 1-inch thick rounds to create the pinwheels. Serve chilled or at room temperature as a refreshing appetizer or snack.

Notes

  • Use finely chopped vegetables to ensure easy rolling and smooth texture.
  • For extra flavor, consider adding a pinch of smoked paprika or cayenne pepper to the filling.
  • These pinwheels can be prepared up to a day ahead; just keep refrigerated until serving.
  • To make this gluten-free, substitute flour tortillas with gluten-free alternatives.
  • Serve with a dipping sauce like vegan ranch or a tangy mustard to enhance flavor.

Nutrition

Keywords: vegan pinwheels, vegan appetizer, vegan snack, broccoli pinwheels, veggie pinwheels, vegan cream cheese, party food, easy vegan recipes

Find it online: https://tastemadebyclara.com/vegan-veggie-pinwheels-with-broccoli-and-carrots-recipe/