Veggie Pinwheels
These Vegan Veggie Pinwheels are filled with garden vegetables and herbs. They are the perfect sized appetizer or snack.
Servings: 12 pinwheels
Calories: 72kcal
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
The veggie cream cheese will last about 5 days in an airtight container in the fridge.
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.
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
