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Home » Meals » Appetizers » Vegan Veggie Pinwheels with Broccoli and Carrots

Vegan Veggie Pinwheels with Broccoli and Carrots

February 3, 202024 Comments

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Vegan Veggie Pinwheels - Fresh broccoli and carrots with all-vegan cream cheese, mayonnaise, cheddar cheese, herbs & an easy, crowd-pleasing appetizer! | thiswifecooks.com

#veganrollups #veganpinwheels #thiswifecooksrecipes #easypotluckrecipes #easybrunch #vegetarian 
 #veganeasterrecipes via @thiswifecooksVegan Veggie Pinwheels with Broccoli & Carrots  via @thiswifecooksVegan Veggie Pinwheels - Broccoli and carrots with all-vegan cream cheese, mayonnaise, cheddar cheese, herbs & spices for an easy, crowd-pleasing appetizer! via @thiswifecooksVegan Veggie Pinwheels - Broccoli and carrots with all-vegan cream cheese, mayonnaise, cheddar cheese, herbs & spices for an easy, crowd-pleasing appetizer! via @thiswifecooksVegan Veggie Pinwheels - Broccoli and carrots with all-vegan cream cheese, mayonnaise, cheddar cheese, herbs & spices for an easy, crowd-pleasing appetizer! via @thiswifecooks

Vegan Veggie Pinwheels!

Fresh broccoli and carrots are mixed with all-vegan cream cheese, mayonnaise, cheddar cheese, herbs, and spices.

All rolled together and sliced for an easy, crowd-pleasing, take anywhere appetizer.

Vegan Veggie Pinwheels - Broccoli and carrots with all-vegan cream cheese, mayonnaise, cheddar cheese, herbs & spices for an easy, crowd-pleasing appetizer!

Keep in mind this is a “make-ahead” recipe, but just barely.

Once everything is assembled, the rollups will need to hang out in the fridge for at least an hour or two prior to serving. Just enough to give the flavors time to mix and mingle and blend well.

Pro tip: Save a few minutes of prep time by using a mini chopper or food processor to finely chop the broccoli and carrots.

Table of Contents

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  • Ingredients for Vegan Veggie Pinwheels:
  • How to make Vegan Veggie Pinwheels:
  • More appetizer recipes to feed a crowd:
  • Vegan Veggie Pinwheels with Broccoli and Carrots

Ingredients for Vegan Veggie Pinwheels:

  • vegan cream cheese
  • vegan mayonnaise
  • fresh flat-leaf Italian parsley
  • dried dill
  • garlic powder
  • onion powder
  • salt
  • ground black pepper
  • fresh broccoli florets
  • carrots
  • vegan cheddar cheese
  • 8-inch flour tortillas

How to make Vegan Veggie Pinwheels:

Mix together the cream cheese, herbs, and seasonings. Into a medium-size mixing bowl, add cream cheese, mayonnaise, parsley, dill, garlic powder, onion powder, sea salt, and ground black pepper. Stir to combine and adjust seasoning, as needed, to taste.

Add the vegetables and cheese. Fold in broccoli, carrots, and cheddar cheese. Stir until all ingredients are evenly distributed.

Prep the tortillas. Onto a flat work surface, arrange tortillas in an even layer. Onto each tortilla spoon 1/4 of the mixture. Use the back of your spoon to spread the mixture an even layer, covering the entire tortilla.

Roll into pinwheels. Starting at one end, slowly but tightly roll each tortilla.

Wrap and set. Wrap each rolled tortilla in plastic wrap and set in the refrigerator. Allow to chill for at least 1 hour.

Slice and serve. Remove from refrigerator, unwrap, and slice into 1-inch rounds. Serve chilled or room temperature.

Enjoy!

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Air-Fried Shishito Peppers – 3 ingredients and 10 minutes are all you need for this super easy crowd-pleasing plant-based snack!

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Air-Fried Shishito Peppers

Vegan Veggie Pinwheels - Broccoli and carrots with all-vegan cream cheese, mayonnaise, cheddar cheese, herbs & spices for an easy, crowd-pleasing appetizer!

Vegan Veggie Pinwheels with Broccoli and Carrots

Fresh broccoli and carrots with all-vegan cream cheese, mayonnaise, cheddar cheese, herbs & an easy, crowd-pleasing appetizer!
5 from 21 votes
Print Pin Rate
Course: Appetizer
Servings: 12
Calories: 276kcal
Author: Holly Gray
Prevent your screen from going dark

Ingredients

  • 8 ounces vegan cream cheese
  • 1 cup vegan mayonnaise
  • 1 tablespoon Italian flat-leaf parsley finely chopped
  • 1 1/2 teaspoon dried dill
  • 1 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 cups broccoli and carrots finely chopped
  • 1 cup vegan cheddar cheese shredded
  • 4 flour tortillas 8-inch size

Instructions

  • Into a medium size mixing bowl, add cream cheese, mayonnaise, parsley, dill, garlic powder, onion powder, sea salt, and ground black pepper.
  • Stir to combine and adjust seasoning, as needed, to taste.
  • Fold in the broccoli, carrots, and cheddar cheese. Stir until all ingredients are evenly distributed.
  • Onto a flat work surface, arrange tortillas in an even layer.
  • Onto each tortilla spoon 1/4 of the mixture. Use the back of your spoon to spread the mixture an even layer, covering the entire tortilla.
  • Starting at one end, slowly but tightly roll each tortilla.
  • Wrap each rolled tortilla in plastic wrap and set in the refrigerator. Allow to chill for at least 1 hour.
  • Remove from refrigerator, unwrap, and slice into 1-inch rounds.
  • Serve chilled or room temperature.

Nutrition

Calories: 276kcal | Carbohydrates: 19g | Protein: 5g | Fat: 20g | Saturated Fat: 4g | Sodium: 565mg | Potassium: 153mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3116IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 1mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

Vegan Veggie Pinwheels - Broccoli and carrots with all-vegan cream cheese, mayonnaise, cheddar cheese, herbs & spices for an easy, crowd-pleasing appetizer!

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Filed Under: Appetizers, Appetizers, Game Day, Kid Favorites, make-ahead, Snacks, Vegan Tagged With: appetizer, make-ahead, vegan, vegetables

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Reader Interactions

Comments

  1. Poppie

    February 9, 2020 at 12:41 pm

    Hi This looks amazing! I want to make this today, I see the ingredients but no measurements. Would you please give the amounts for the ingredients. Thanks

    Reply
    • thiswifecooks

      February 9, 2020 at 7:48 pm

      Keep scrolling… the printable recipe card with exact amounts is in the second half the post. 😉

  2. Willow lumsden

    February 9, 2020 at 4:24 pm

    Hi Holly, I do not like tortilllas. Do you think I could use bread or would it be to soggy.

    Reply
    • thiswifecooks

      February 9, 2020 at 7:53 pm

      I have not tried using bread but I think it could would work fine. Just make sure the bread is thin enough to roll.

  3. Anna

    February 10, 2020 at 5:10 am

    I don’t see tortillas in the ingredients on the printable recipe list. I know that seems obvious but…I’d miss buying them at the store if I printed it.

    Reply
    • thiswifecooks

      February 10, 2020 at 2:04 pm

      Good catch! It’s there now. 🙂 You will need 8-inch flour tortillas.

  4. Judy

    September 19, 2020 at 1:24 am

    It does not say, so I’m wondering if the broccoli and carrots should be cooked first for this recipe? Thank you.

    Reply
    • thiswifecooks

      September 19, 2020 at 12:50 pm

      Hi Judy! No, the broccoli and carrots are not cooked.

  5. Jenae

    September 29, 2020 at 10:36 pm

    5 stars
    Delicious!

    Reply
    • thiswifecooks

      September 29, 2020 at 10:38 pm

      Thank you! 🙂

  6. Yvette

    June 25, 2021 at 4:18 pm

    I usually do not reply to a post unless I’ve tried it. Saying “Can’t wait to try it” or “looks amazing” really is of no factual help. I will try these and weigh in but I really wanted to say your picture immediately reminded me of a much younger Priscilla Presley!

    Reply
    • thiswifecooks

      June 25, 2021 at 7:55 pm

      Hi Yvette! I agree with you about comments that are of no help and I will also take the compliment. Thank you! 🙂

  7. Jamie Welsh

    July 16, 2021 at 9:52 pm

    5 stars
    This is a great recipe, we are not vegan but used regular mayo and cream cheese. I didn’t have onion powder so skipped the salt and used onion salt, but the filling came out way too salty. Woops! Don’t make my mistake LOL.

    Reply
    • thiswifecooks

      July 17, 2021 at 12:45 pm

      Lol, definitely don’t swap salt for the powder!😳🤣

  8. Melissa

    November 1, 2021 at 11:13 pm

    Can you swap vegan cream cheese and mayo for regular? I would keep all other ingredients as per the recipe.

    Reply
    • thiswifecooks

      November 2, 2021 at 1:36 pm

      Yes, and the amounts would remain the same.

  9. Diane

    November 16, 2021 at 6:55 am

    How long would this last in the fridge?

    Reply
    • thiswifecooks

      November 16, 2021 at 1:46 pm

      These pinwheels are best served the same day. Beyond that, the tortillas may get a little soft in the fridge. However, I have prepared the filling up to two days in advance then assembled the pinwheels the day of serving and they were great!

  10. Brylie

    November 30, 2022 at 3:20 pm

    Can you put the filling in the freezer to use at a later time?

    Reply
    • thiswifecooks

      November 30, 2022 at 3:32 pm

      Hi Brylie ~ I have not tried freezing because I just don’t think it would hold up well. However, you can refrigerate the filling up to a day or two in advance and it will be fine. I hope this is helpful!

  11. Jacqui Wormington

    August 20, 2023 at 10:05 pm

    5 stars
    I made these for the first time on my cooking stream yesterday with live audience, and they turned out great. During the process of following the recipe a few questions arised: First of all, you tell us 4 cups of broccoli and carrots. Is that 4 cups of each, or 2 cups broccoli and 2 cups carrots? I honestly ended up eyeballing this one (I’d personally love information with an actual weight measurement for these). For step 7 I would have loved a little bit more details on how to best wrap and seal them. Generally process shots in the blog post or in the recipe card would have been helpful for preparing these!! Nontheless, they turned out so great and are absolutely delicious! Plus, these pinwheels are great for meal prep too!! Holly, if you want to see the recording of the stream send me an email or a DM on IG. 🙂

    Reply
    • thiswifecooks

      August 21, 2023 at 11:23 am

      Thanks, Jacqui! I’m excited to check it out! Yes, 2 cups broccoli and 2 cups carrots all mixed together.😊

  12. Michelle

    January 6, 2025 at 4:44 pm

    5 stars
    Made these for my daughter, who’s a vegetarian. Used regular mayo and cream cheese. She said they were fantastic! I’m not a vegetarian, and I loved them, too!! Definitely making again.

    Reply
    • thiswifecooks

      January 6, 2025 at 8:46 pm

      Wonderful! Thank you for your review, Michelle!

5 from 21 votes (17 ratings without comment)

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