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    Home » Recipes » Appetizers / Small Bites

    Published: Feb 23, 2019 · Modified: Aug 31, 2022 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Vegan Veggie Pinwheels

    Jump to Recipe Pin

    These Vegan Veggie Pinwheels are filled with garden vegetables and herbs. They are the perfect sized appetizer or snack.  

    Vegan Veggie Pinwheels on a cutting board close up.

    These vegan veggie tortilla roll-ups make a great appetizer. I served them to some friends who aren't vegan and they not only loved them, but couldn't tell that they were vegan.

    These vegan pinwheels can be made ahead of time, which is perfect for bringing to a potluck or party. Just wrap them in plastic wrap and slice them when you get to where you're going.

    I ate some leftover pinwheels the next day. They tasted just as good as freshly made ones.

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    I do think the tortillas and the vegan cream make a difference. I have had some vegan cream cheese brands that were soft and down right liquidy.

    For a recipe like this you want a solid cream cheese, especially for making them ahead of time.

    Red onion, red pepper, carrot, chives, cilantro, and dill on a cutting board.

    Instructions

    1. Mix vegan cream cheese, chopped red onion, red bell pepper, carrot, chives, dill, parsley, and salt and pepper.
    2. Spread on tortillas. Roll tightly and slice with a serrated knife.

    Vegan Pinwheels being rolled.

    Tips

    • Leave vegan cream out for at least 30 minutes to soften.
    • I used Tofutti cream cheese for this. I like the consistency; it's nice and firm. You could use another brand, this make sure it's not liquidy.
    • Chop veggies the same size for a uniform bite.
    • Heat tortillas to make them pliable, if needed.
    • Slice with a serrated knife. If you don't have one, use a really sharp knife.

    Can I Make These Ahead of Time?

    Wrap the rolled tortillas in plastic wrap and slice them when you are ready to serve them. I suggest only making them the day before eating them.

    Storage

    The veggie cream cheese will last about 5 days in an airtight container in the fridge.

    Variations / Additions

    • cilantro
    • green onion
    • tarragon
    • garlic or roasted garlic
    • jalapeño or chipotle pepper
    • spices: onion powder, garlic powder, paprika
    • broccoli
    • spinach

    Other Vegan Appetizers

    • Sun-Dried Tomato and Basil Vegan Cheese Ball
    • Thai Pinwheels with Peanut Sauce
    • Tofu Ricotta Stuffed Breadsticks

    Vegan Cream Cheese Pinwheels close up.

    Recipe

    These veggie tortilla roll-ups are an easy appetizer or snack. Make them for game day, game night, or just because!

    *Don't forget to come back and leave your feedback and star rating.

    Affiliate links below. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    You May Need

    Tofutti cream cheese

    📋 Recipe

    Vegan Veggie Pinwheels
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    4.84 from 6 votes

    Veggie Pinwheels

    These Vegan Veggie Pinwheels are filled with garden vegetables and herbs. They are the perfect sized appetizer or snack.  
    Course Appetizer
    Cuisine American
    Prep Time 10 minutes minutes
    Total Time 10 minutes minutes
    Servings 12 pinwheels
    Calories 72kcal
    Author Willow Moon
    Prevent your screen from going dark

    Ingredients

    Vegan Garden Vegetable Cream Cheese

    • 8 ounces vegan cream cheese
    • 1 tablespoon chopped red onion
    • ¼ cup chopped red pepper
    • ¼ cup chopped carrot
    • 1 tablespoon chopped chives
    • 1 tablespoon chopped dill
    • 1 tablespoon chopped parsley optional
    • Salt and pepper

    Pinwheels

    • 2 gluten free tortillas - I used spinach amaranth
    US Customary - Metric

    Instructions

    • Leave vegan cream cheese out for at least a half an hour to soften.
    • Put vegan cream cheese in a bowl. Add chopped red onion, red pepper, carrot, chives, dill, parsley, salt and pepper. Mix well and serve.
    • Spread Vegan Garden Vegetable Cream Cheese on tortillas. Roll tightly and slice with a serrated or really sharp knife.
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    Nutrition

    Calories: 72kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 109mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 580IU | Vitamin C: 4.7mg | Calcium: 18mg | Iron: 0.4mg

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

     

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    Reader Interactions

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      Recipe Rating




    1. Bonnie Middlebrook says

      November 07, 2020 at 10:33 am

      Started eating a mostly Vegan diet about a month ago. Always looking for tasty ideas. This is a huge winner!! I did not change anything, But like the idea of adding some garlic or garlic powder to the mix. SUPER YUMMY!!5 stars

      Reply
      • Willow Moon says

        November 07, 2020 at 12:04 pm

        Thanks Bonnie! Garlic would be a great addition. Roasted garlic would be great as well. I love to add roasted garlic to vegan mayo.

        Reply
    2. Heather says

      February 27, 2020 at 3:39 pm

      I made with what I had on hand but pretty much followed the recipe. I had regular tortillas and I did add a little fresh garlic and turmeric to the cream cheese mixture. This is delicious and will be my new favorite vegan lunch. Thank you for sharing!5 stars

      Reply
      • Willow Moon says

        February 27, 2020 at 4:31 pm

        Turmeric and garlic both sound like great additions! I’m glad you you liked them.

        Reply
    3. Pohudet.Guru says

      March 16, 2019 at 10:53 am

      I m pretty new to vegan eating and generally have absolutely no idea what I m doing aside from fresh veggies and fruit, so I appreciate the effort you put into all your recipes. They re a great resource.

      Reply

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    Namaste, I'm Willow!

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    I've been vegan for 23 years and
    gluten-free for 11 years. I share easy and delicious vegan gluten-free recipes the whole family will love!

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