Description
These Vegan Veggie Pinwheels with Broccoli and Carrots are a colorful, healthy, and delicious appetizer or snack. Made with a creamy vegan cream cheese and mayo spread mixed with finely chopped broccoli, carrots, and shredded vegan cheddar, then rolled in soft flour tortillas and chilled to perfection. Perfect for parties, potlucks, or light lunches, these pinwheels are flavorful, easy to make, and completely plant-based.
Ingredients
Scale
Spread & Seasoning
- 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
Veggies & Cheese
- 4 cups broccoli and carrots, finely chopped
- 1 cup vegan cheddar cheese, shredded
Wraps
- 4 flour tortillas, 8-inch size
Instructions
- Prepare the spread: In a medium-sized mixing bowl, combine the vegan cream cheese, vegan mayonnaise, finely chopped Italian parsley, dried dill, garlic powder, onion powder, kosher salt, and ground black pepper. Mix well and adjust the seasoning to your taste.
- Add the veggies and cheese: Fold in the finely chopped broccoli and carrots along with the shredded vegan cheddar cheese into the cream cheese mixture. Stir until all ingredients are thoroughly and evenly combined.
- Arrange tortillas: Place the four 8-inch flour tortillas onto a flat work surface, arranging them in an even layer for spreading the filling.
- Spread the mixture: Spoon one-quarter of the veggie and cream cheese mixture onto each tortilla. Using the back of the spoon, spread it evenly to cover the entire surface of each tortilla.
- Roll up tightly: Starting from one end of each tortilla, roll it up slowly but tightly into a log shape, ensuring the filling stays intact.
- Chill the rolls: Wrap each rolled tortilla tightly with plastic wrap. Place them in the refrigerator and chill for 1 hour to firm up and allow the flavors to meld.
- Slice into pinwheels: After chilling, unwrap each roll and slice them into 1-inch thick rounds to form the pinwheels.
- Serve: Arrange the pinwheels on a serving platter and serve chilled or at room temperature as a tasty appetizer or snack.
Notes
- For best texture, finely chop the broccoli and carrots so they mix well with the creamy spread.
- You can substitute regular flour tortillas with gluten-free tortillas if desired.
- To make ahead, prepare and roll the pinwheels a day in advance and refrigerate until ready to serve.
- If vegan cheddar cheese is not available, nutritional yeast can be used as a cheesy alternative.
- These pinwheels are perfect for parties, picnics, or as a light lunch option.
- Ensure the vegan cream cheese is softened for easier mixing and spreading.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vegan, American
Keywords: Vegan pinwheels, vegan appetizer, broccoli carrot pinwheels, vegan snack, party finger food, no-bake vegan recipe
