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Trang chủ » Vegan Sun-Dried Tomato & Spinach Pinwheels

Vegan Sun-Dried Tomato & Spinach Pinwheels

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Soft tortillas swirled with creamy vegan cream cheese, tangy sun-dried tomatoes, and tender spinach. Fresh basil adds a burst of herbaceous flavor in every bite.

These colorful pinwheels make a stunning appetizer, party snack, or lunchbox treat.

Why You’ll Love This Recipe

No-bake convenience — ready in minutes with simple assembly.

Creamy & tangy — rich vegan cream cheese balanced by sun-dried tomatoes and parmesan.

Vibrant color — deep red tomatoes and green spinach create an eye-catching spiral.

Make-ahead friendly — assemble and chill for easy entertaining.

Vegan & customizable — swap fillings to suit dietary preferences.

What You’ll Need (Ingredient Highlights)

Vegan cream cheese — soft base that spreads easily.

Sun-dried tomatoes — add sweet-tart depth.

Spinach — fresh or thawed frozen for color and nutrition.

Vegan parmesan — delivers a cheesy finish.

Flour tortillas — choose vegan-friendly wraps.

Fresh basil — aromatic herb for bright flavor.

Pro Tips Before You Start

Pat spinach dry to prevent watery filling.

Soften cream cheese at room temperature for easier mixing.

Leave a bare edge on tortillas to seal rolls snugly.

Chill assembled pinwheels before slicing for cleaner cuts.

How to Make These Pinwheels

Step 1: Mix the Filling
In a bowl, blend vegan cream cheese, chopped sun-dried tomatoes, spinach, garlic, and parmesan.

Season with salt and pepper.

Step 2: Spread on Tortillas
Divide the filling between tortillas.

Spread evenly to the edges, leaving one side bare.

Step 3: Add Basil & Roll
Layer basil leaves along the filled edge.

Tightly roll tortillas toward the bare side.

Step 4: Chill & Slice
Wrap rolls in plastic and chill at least 30 minutes.

Slice into 1/2-inch pinwheels.

Step 5: Serve
Arrange pinwheels on a platter and garnish with extra sun-dried tomatoes or basil if desired.

What to Serve Them With

Crisp crudité platter with carrot and cucumber sticks.

A fresh green salad dressed with lemon vinaigrette.

A zesty vegan pesto for dipping.

Variations & Substitutions

Swap spinach for fresh arugula or kale.

Add roasted red peppers or olives for extra flavor.

Use gluten-free tortillas for a GF option.

Storage & Leftovers

Store covered in the fridge for up to 24 hours for best texture.

Pinwheels can be made a day ahead and kept chilled.

FAQs

Can I make these oil-packed dried tomatoes?
Yes — rinse and pat dry before chopping to reduce oiliness.

How thin should I slice the pinwheels?
Aim for 1/2-inch slices to hold together well.

Can I freeze leftover rolls?
Not recommended — freezing may affect tortilla texture.

What if I don’t have vegan parmesan?
Use nutritional yeast or omit for a lighter taste.

How long can I prep ahead?
Assemble and chill up to 24 hours; slice just before serving.

Are these kid-friendly?
Absolutely — fun shapes and mild flavors appeal to all ages.

Can I add protein?
Yes — spread a layer of hummus or vegan deli slices inside.

Final Thoughts

These Vegan Sun-Dried Tomato & Spinach Pinwheels are a quick, elegant appetizer that dazzles guests.

Their vibrant colors and fresh flavors make them an irresistible party favorite.

Vegan Sun-Dried Tomato & Spinach Pinwheels

Quick & Simple Meals
These vegan pinwheels are bursting with flavor thanks to tangy sun-dried tomatoes, garlicky spinach, and dairy-free cream cheese—all wrapped in a soft tortilla with fresh basil. They’re a colorful, crowd-pleasing bite-size snack that chills beautifully and slices like a dream.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Servings 20 pinwheels
Calories 180 kcal

Ingredients
  

  • 8 oz vegan cream cheese
  • 1/2 cup sun-dried tomatoes dry and chopped
  • 1/4 cup frozen spinach thawed and squeezed dry
  • 2 cloves garlic minced
  • 1/4 cup vegan parmesan cheese
  • Pinch of sea salt and black pepper
  • 2 large flour tortillas vegan
  • 24 fresh basil leaves

Instructions
 

  • Combine cream cheese, tomatoes, spinach, garlic, parmesan, salt, and pepper.
  • Spread mixture evenly on tortillas, leaving one edge bare.
  • Top with basil leaves; roll tightly.
  • Wrap and chill 30 minutes.
  • Slice into 1/2-inch pinwheels; serve.
  • See full steps with tips & photos → https://mischacrossing.com/vegan-sun-dried-tomato-spinach-pinwheels/

Notes

  • Use oil-packed sun-dried tomatoes if dry-packed aren't available—just blot excess oil.
  • Great make-ahead option: prep the night before and slice before serving.
  • Add a touch of red pepper flakes for a little kick!

 

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  • Cinnamon Cumin Beef Meatballs in Tomato Sauce
  • Chocolate Cherry Cake with Cream Cheese Frosting – Easy Layered Dessert Recipe
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  • Spicy Shrimp Salad with Ginger Miso Dressing – Crunchy, Fresh & Flavorful
Basil Recipes Cheese Pinwheels Crowd-Pleasers Easy Finger Foods Make Ahead Appetizers Party Snacks Pinwheel Sandwiches Quick Bites Sun-Dried Tomato Appetizer Vegan Pinwheels
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