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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 6 votes
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Course: Appetizer
Servings: 12
Calories: 276kcal
Author: Holly Gray


  • 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.


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
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