Vegan Pin Wheel Sandwiches
These vegan pinwheels are loaded with delicious fresh chopped vegetables and a tangy vegan ranch sauce then rolled up in a tasty tortilla.
Servings: 15 -20 pinwheels depending on the size
Calories: 169kcal
Ingredients
- 10 tortillas
- ¼ cup unsweetened plain vegan yogurt*
- ½ cup cashews*
- 1 teaspoon lemon juice*
- ¼ teaspoon apple cider vinegar*
- ¼ teaspoon salt*
- ½ cup vegan cream cheese
Ranch mixture
- 1.5 teaspoon parsley
- 1.5 teaspoon dried dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon chives
Vegetables
- 2-3 cups total mixture of the following vegetables;
- carrots chopped finely
- green onion chopped finely
- mushrooms chopped finely
- cauliflower chopped finely
- broccoli chopped finely
Instructions
- Take a small blender and combine the vegan yogurt, cashews, lemon juice, apple cider, salt, vegan cream cheese, and ranch mixture until combined. Taste it and see if you want to add any more seasoning.
- Mix all your chopped vegetables. You want these to be chopped finely so you don't have any big chunks when rolling up your pinwheels.
- Take a large tortilla and spread the cream cheese in a thinnish layer all over the tortilla. Now sprinkle an even layer of vegetables on the tortilla and roll it up tightly. Place the roll side down so it doesn't want to unroll. Take a serrated knife and carefully slice the pinwheels to the desired size. If they don't want to stay rolled, you can stick a toothpick in the roll to help it.
Notes
See blog post for recipe Q&A
* You can remove the * items if you want to and add vegan sour cream instead
Nutrition
Serving: 1g | Calories: 169kcal | Carbohydrates: 24g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Sodium: 235mg | Fiber: 4g | Sugar: 3g