These Vegan Veggie Pinwheels are filled with garden vegetables and herbs. They are the perfect sized appetizer or snack.
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"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!! - Bonnie"
These vegan Veggie Pinwheels make the perfect 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.
The tortillas and the vegan cream make a difference. I have had some vegan cream cheese brands that were soft and downright liquidy.
For a recipe like this, you want a solid cream cheese, especially for making them ahead of time.
Another great way to use the Garden Veggie Cream Cheese that I used in this recipe is in a Vegan Veggie Wrap.
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❤️ Why You'll Love Them
- Made with fresh vegetables and vegan cream cheese, these tortilla pinwheels are creamy and crunchy.
- They can be eaten as an easy snack, served at a party, or included in a lunch box.
- Customize them to your liking. Add your favorite veggies and herbs.
🧾 Ingredients
- Vegan cream cheese: I used Tofutti cream cheese spread because it is rich, thick, and dense. You could also use Homemade Vegan Cashew Cream Cheese or your favorite brand of vegan cream cheese.
- Red onions: I prefer red onions for this, but green onions would also taste great.
- Red bell peppers: Red pepper adds sweetness and crunch. You could use yellow bell peppers, green bell peppers, or other fresh veggies as well.
- Carrots: Add sweetness and crunch. Rainbow carrots would make it even more colorful!
- Chives: Add a mild onion flavor.
- Fresh dill: I used fresh dill for its citrusy taste.
- Fresh parsley: I used fresh dill for its peppery earthy flavor.
- Salt and black pepper: Enhance flavors and add flavor. I like to use sea salt.
- Flour tortillas: I used gluten-free tortillas. Use your favorite tortillas.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
📖 Variations / Additions
You can customize these vegan tortilla pinwheels to your liking. If you choose other veggies, just make sure they don't have a high water content.
- Cilantro
- Green onions
- Fresh basil or tarragon
- Celery
- Garlic or roasted garlic
- Jalapeño or chipotle pepper
- Spices: onion powder, garlic powder, paprika
- Fresh broccoli
- Baby spinach
- Black olives
- Sun-Dried tomatoes
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🔪 Instructions
Step 1: Add vegan cream cheese, chopped red onion, red bell pepper, carrot, chives, dill, parsley, salt, and pepper into a large mixing bowl.
Step 2: Mix until combined.
Step 3: Spread vegetable cream cheese in a thin layer on the entire tortilla. Roll tightly.
Step 4: Slice with a serrated knife. Repeat with the other tortilla.
💭 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.
Other Vegan Pinwheels
If you tried this Veggie Pinwheels Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
These veggie tortilla roll ups are an easy appetizer or snack. Make them for game day, game night, or just because!
📋 Recipe
Veggie Pinwheels
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
- Salt and pepper
Pinwheels
- 2 gluten free tortillas - I used spinach amaranth
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.
Notes
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Bonnie Middlebrook says
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!!
Willow Moon says
Thanks Bonnie! Garlic would be a great addition. Roasted garlic would be great as well. I love to add roasted garlic to vegan mayo.
Heather says
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!
Willow Moon says
Turmeric and garlic both sound like great additions! I’m glad you you liked them.
Pohudet.Guru says
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.