Are you looking for a vibrant, nutritious, and crowd-pleasing appetizer? These Vegan Veggie Pinwheels with Broccoli and Carrots are the perfect solution!
They’re Packed with fresh vegetables, creamy vegan spread, and wrapped in soft tortillas, this easy-to-make dish is ideal for parties, picnics, or a quick snack.
Whether you’re a vegan or simply looking to incorporate more plant-based options into your diet, this recipe is a winner.
Let’s dive into why this recipe will become your go-to and how to make it!
Why You’ll Love This Recipe
Bursting with Flavor: The combination of crisp broccoli, sweet carrots, and a creamy vegan spread creates a delightful balance of textures and tastes.
Healthy and Nutritious: Packed with fiber, vitamins, and minerals from fresh veggies, these pinwheels are as good for you as they are delicious.
Quick and Easy: With minimal prep and no cooking required, you can whip these up in under 20 minutes.
Versatile: Perfect for lunchboxes, parties, or meal prep, they’re customizable to suit any taste.
Vegan-Friendly: Completely plant-based, these pinwheels cater to vegans and non-vegans alike.
Ingredients
4 large whole-wheat or spinach tortillas (8-10 inches) – soft and pliable for easy rolling.
1 cup vegan cream cheese (store-bought or homemade, like cashew-based).
1 cup finely chopped broccoli florets – blanched for a softer texture.
1 cup shredded carrots – for a sweet crunch.
1/2 cup diced red bell pepper – adds color and sweetness.
1/4 cup chopped fresh spinach – for extra greens.
2 tbsp chopped fresh parsley or cilantro – for a fresh, herby kick.
1 tsp garlic powder – enhances the savory flavor.
1 tsp onion powder – adds depth.
1 tbsp lemon juice – brightens the spread.
Salt and black pepper – to taste.
Optional: 1/4 tsp smoked paprika or chili flakes for a subtle kick.
Instructions
Prepare the Veggies:
Blanch the broccoli florets in boiling water for 1-2 minutes, then transfer to an ice bath to stop cooking. Drain and chop finely.
Shred the carrots and dice the red bell pepper. Chop the spinach and parsley.
Make the Spread:
In a medium bowl, mix the vegan cream cheese with garlic powder, onion powder, lemon juice, salt, pepper, and optional smoked paprika or chili flakes. Stir until smooth.
Assemble the Pinwheels:
Lay a tortilla flat on a clean surface. Spread 2-3 tablespoons of the vegan cream cheese mixture evenly over the tortilla, leaving a 1/2-inch border.
Sprinkle a layer of broccoli, carrots, red bell pepper, spinach, and parsley evenly over the spread.
Gently roll the tortilla tightly from one end to the other, ensuring the filling stays in place.
Chill and Slice:
Wrap each rolled tortilla in plastic wrap and refrigerate for 15-20 minutes to firm up (this makes slicing easier).
Using a sharp knife, slice the tortilla into 1-inch pinwheels.
Serve:
Arrange the pinwheels on a platter and serve immediately, or store for later (see storage tips below).
Tips for Perfect Vegan Veggie Pinwheels
Use Fresh Veggies: Fresh, crisp vegetables ensure the best texture and flavor. Avoid over-blanching broccoli to maintain its crunch.
Spread Evenly: A thin, even layer of vegan cream cheese prevents the tortilla from becoming soggy.
Roll Tightly: A tight roll ensures the pinwheels hold their shape when sliced.
Chill Before Slicing: Refrigerating the rolled tortillas makes them easier to cut without squishing the filling.
Use a Sharp Knife: A serrated knife works best for clean, even slices.
Variations and Substitutions
Different Veggies: Swap broccoli for zucchini, cauliflower, or shredded beets. Try cucumber or avocado for a creamy twist.
Spreads: Replace vegan cream cheese with hummus, guacamole, or a tahini-based spread for a nutty flavor.
Tortillas: Use gluten-free tortillas for a gluten-free option or flavored wraps (like tomato or herb) for extra flair.
Herbs and Spices: Experiment with fresh dill, basil, or chives. Add a pinch of cumin or turmeric for an earthy note.
Add Protein: Sprinkle in crumbled tofu, roasted chickpeas, or sunflower seeds for a protein boost.
Serving Suggestions
Party Platter: Serve with a side of salsa, vegan ranch dip, or marinara sauce for dipping.
Lunchbox Star: Pack pinwheels with a side of fruit or a small salad for a balanced meal.
Picnic Favorite: Pair with iced tea or a sparkling lemonade for a refreshing outdoor snack.
Holiday Appetizer: Arrange on a festive platter with cherry tomatoes and olives for a colorful spread.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Prepare the pinwheels up to 24 hours in advance. Wrap the rolled tortillas tightly in plastic wrap and refrigerate. Slice just before serving to maintain freshness.
Storing
Store sliced pinwheels in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers to prevent sticking.
Freezing
Wrap unsliced tortilla rolls tightly in plastic wrap, then in aluminum foil, and freeze for up to 1 month. Thaw in the refrigerator overnight before slicing and serving.
FAQs
Q: Can I make these pinwheels gluten-free?
A: Yes! Use gluten-free tortillas, and ensure all other ingredients (like vegan cream cheese) are certified gluten-free.
Q: How do I prevent the tortillas from getting soggy?
A: Spread a thin layer of cream cheese and avoid overpacking with wet ingredients like cucumbers. Refrigerate before slicing to help the tortilla set.
Q: Can I use store-bought vegan cream cheese?
A: Absolutely! Brands like Kite Hill or Miyoko’s work great, or you can make your own with cashews, lemon juice, and nutritional yeast.
Q: Are these pinwheels kid-friendly?
A: Yes! Kids love the colorful, bite-sized rolls. You can adjust the seasoning to make them milder if needed.
Q: Can I add spicy flavors?
A: Definitely! Add chili flakes, sriracha, or jalapeños to the spread for a spicy kick.
Conclusion
In conclusion, these vegan veggie pinwheels with broccoli and carrots are the ultimate healthy, flavorful, and easy-to-make snack.
Whether you’re hosting a party, packing a lunch, or craving a quick bite, this recipe delivers on taste, nutrition, and versatility.
With endless variations and simple make-ahead options, it’s a must-try for anyone looking to add more plant-based goodness to their life.
Try them today and watch them disappear from the plate!
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Vegan Veggie Pinwheels with Broccoli and Carrots
Ingredients
- 4 large whole-wheat or spinach tortillas
- 1 cup vegan cream cheese
- 1 cup finely chopped broccoli florets blanched
- 1 cup shredded carrots
- 1/2 cup diced red bell pepper
- 1/4 cup chopped fresh spinach
- 2 tbsp chopped fresh parsley or cilantro
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp lemon juice
- Salt and black pepper to taste
- Optional: 1/4 tsp smoked paprika or chili flakes
Instructions
- Blanch broccoli for 1-2 minutes, cool in an ice bath, and chop finely.
- Mix vegan cream cheese with garlic powder, onion powder, lemon juice, salt, pepper, and optional spices.
- Spread 2-3 tbsp of the mixture on a tortilla, leaving a 1/2-inch border.
- Layer broccoli, carrots, bell pepper, spinach, and parsley evenly.
- Roll the tortilla tightly, wrap in plastic wrap, and chill for 15-20 minutes.
- Slice into 1-inch pinwheels and serve.
