Vegan Veggie Pinwheels with Broccoli and Carrots

Vegan Veggie Pinwheels!

Fresh broccoli and carrots are mixed with all-vegan cream cheese, mayonnaise, cheddar cheese, herbs and spices then rolled and sliced for an easy, crowd-pleasing, take anywhere 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.

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Ingredients for Vegan Veggie Pinwheels:

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

How to make Vegan Veggie Pinwheels: 

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.

Cheers!

More appetizer recipes to feed a crowd:

5-Ingredient Vegan Spinach & Artichoke Dip – Make this dip a day in advance then watch it disappear at your next potluck!

Vegan 7-Layer Party Dip – Seven tasty layers of savory taco-spiced refried beans, an easy homemade guacamole, vegan sour cream, crisp lettuce, fresh tomatoes, black olives, and green onions.

Vegan Stuffed Mushroom Dip – This savory appetizer dip is loaded with mushrooms, garlic, vegan cream cheese and vegan Hot Italian sausage then topped with buttery Panko breadcrumbs

Tomato & Black Olive Bruschetta – Simple, elegant, and so versatile! Perfect for everything from a casual picnic lunch for two or when entertaining guests at home.

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

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 2 votes

Print Pin Rate

Course: Appetizer

Author: Holly

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 teaspoon sea 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.

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