Colorful, crunchy, and creamy, these vegan veggie pinwheels are my go-to when I want something light yet satisfying. They’re packed with fresh vegetables and a zesty dairy-free spread, making them ideal for school lunches, afternoon snacks, or as a vibrant addition to any party platter.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large whole wheat or gluten-free tortillas
1 cup broccoli florets, finely chopped
1/2 cup carrots, shredded
1/2 red bell pepper, diced
1/4 cup green onions, thinly sliced
1/2 cup vegan cream cheese
1 tablespoon lemon juice
1 teaspoon garlic powder
Salt and pepper to taste
Directions
I start by combining the vegan cream cheese, lemon juice, garlic powder, salt, and pepper in a bowl. I stir it until it’s smooth and creamy.
Then I spread a thin, even layer of the seasoned cream cheese mixture over each tortilla.
I sprinkle the chopped broccoli, shredded carrots, diced red bell pepper, and sliced green onions evenly across the tortillas.
Carefully, I roll each tortilla into a tight log, making sure the filling stays put.
I wrap each roll in plastic wrap and chill them in the refrigerator for at least 30 minutes. This helps them firm up and slice more cleanly.
Once chilled, I slice the rolls into 1-inch pieces to create perfect pinwheels.
I arrange them on a platter and serve them either chilled or at room temperature.
Servings and timing
This recipe makes about 6 servings, depending on how thick I slice the pinwheels.
Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Calories: Approximately 98 kcal per serving
Variations
Sometimes I like to change things up by adding sliced cucumbers or baby spinach for extra freshness. If I want a bit of heat, I mix a pinch of crushed red pepper into the cream cheese spread. For a different flavor profile, hummus makes a great alternative to vegan cream cheese. I also switch out the veggies based on what I have—zucchini, purple cabbage, or avocado slices all work beautifully.
Storage/Reheating
I store leftover pinwheels in an airtight container in the fridge for up to 3 days. To keep them from getting soggy, I avoid adding too much moisture-rich filling. These are best served cold, so I don’t usually reheat them. If I’m packing them for lunch, I wrap them in parchment or foil to keep them fresh.
FAQs
How far in advance can I make these pinwheels?
I usually make them up to 24 hours ahead of time. They hold their shape well when chilled overnight.
Can I freeze vegan pinwheels?
I don’t recommend freezing them, as the veggies and cream cheese can become watery when thawed.
What’s the best vegan cream cheese for this recipe?
I like using a thick, spreadable vegan cream cheese—brands like Kite Hill or Tofutti work well.
Are these pinwheels gluten-free?
They can be! I just use gluten-free tortillas to make them suitable for a gluten-free diet.
Can I use different veggies?
Absolutely. I often swap in spinach, shredded purple cabbage, or thin cucumber slices depending on what I have on hand.
Conclusion
These vegan veggie pinwheels with broccoli and carrots are a fresh, fuss-free dish that fits into any part of my day—snack, lunch, or party treat. They’re colorful, flavorful, and incredibly easy to make. Whether I’m meal-prepping for the week or putting together a quick appetizer, these are always a hit
Recipe:
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Vegan Veggie Pinwheels with Broccoli and Carrots
- Total Time: 45 minutes (including chill time)
- Yield: 6 servings
- Diet: Vegan
Description
These colorful, crunchy, and creamy vegan veggie pinwheels are packed with fresh vegetables and a zesty dairy-free spread. Perfect for school lunches, snacks, or party platters, they’re easy to make and deliciously satisfying.
Ingredients
4 large whole wheat or gluten-free tortillas
1 cup broccoli florets, finely chopped
1/2 cup carrots, shredded
1/2 red bell pepper, diced
1/4 cup green onions, thinly sliced
1/2 cup vegan cream cheese
1 tablespoon lemon juice
1 teaspoon garlic powder
Salt and pepper to taste
Instructions
- In a bowl, mix the vegan cream cheese, lemon juice, garlic powder, salt, and pepper until smooth and creamy.
- Spread a thin, even layer of the seasoned cream cheese mixture over each tortilla.
- Evenly sprinkle the chopped broccoli, shredded carrots, diced red bell pepper, and sliced green onions over the tortillas.
- Roll each tortilla tightly into a log, keeping the filling inside.
- Wrap each roll in plastic wrap and refrigerate for at least 30 minutes.
- Once chilled, slice each roll into 1-inch pieces to form pinwheels.
- Arrange pinwheels on a platter and serve chilled or at room temperature.
Notes
Great for meal prep—make up to 24 hours ahead.
Use gluten-free tortillas to make this recipe gluten-free.
Swap veggies like spinach, cucumber, or purple cabbage as desired.
Hummus can be used instead of vegan cream cheese for variation.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 98
- Sugar: 2g
- Sodium: 180mg
- Fat: 4.5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
