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.
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.
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
- 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.
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 are all you need for this super easy crowd-pleasing plant-based snack!
Vegan Veggie Pinwheels with Broccoli and Carrots
- 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
- 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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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
Keep scrolling… the printable recipe card with exact amounts is in the second half the post. 😉
Hi Holly, I do not like tortilllas. Do you think I could use bread or would it be to soggy.
I have not tried using bread but I think it could would work fine. Just make sure the bread is thin enough to roll.
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.
Good catch! It’s there now. 🙂 You will need 8-inch flour tortillas.
It does not say, so I’m wondering if the broccoli and carrots should be cooked first for this recipe? Thank you.
Hi Judy! No, the broccoli and carrots are not cooked.
Thank you! 🙂
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!
Hi Yvette! I agree with you about comments that are of no help and I will also take the compliment. Thank you! 🙂
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.
Lol, definitely don’t swap salt for the powder!😳🤣
Can you swap vegan cream cheese and mayo for regular? I would keep all other ingredients as per the recipe.
Yes, and the amounts would remain the same.
How long would this last in the fridge?
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!
Can you put the filling in the freezer to use at a later time?
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!