Vegan Spinach Pinwheels Recipes

SPINACH PINWHEELS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Split crescent dough in half along center perforation. Flatten one rectangle, sealing perforations. Spread with 1/4 of the cheese spread and sprinkle with spinach. Starting with long side, roll dough up, rolling back and forth several times to seal edges. Cut into 3/4 inch slices (about 15 slices per roll). Arrange the slices one inch apart on ungreased cookie sheet. Continue making the crescent roll ups until all of the ingredients are used.
• Bake for 10 to 12 minutes, until lightly browned. Serve immediately or keep warm on a warming tray.

VEGAN SPINACH PINWHEELS

Steps:

• Heat a skillet on medium heat. Add olive oil. When hot, add chopped leek and minced garlic. Cook for about 2 minutes, stirring occasionally.
• Add spinach and cook until soft, for about 7 minutes. Remove from heat and let it cool.
• Add dill, mint, spring onion, salt, and pepper to taste. Mix the spinach herb mixture to incorporate.
• Drain any excess liquid, if necessary.
• On a dry clean surface, lay out your puff pastry sheet.
• Spread the spinach mixture on the rolled puff pastry, evenly.
• Top with crumbled tofu.
• Roll the puff pastry to make a roll.
• Slice the puff pastry roll with a sharp knife starting with the middle and moving to the ends of the roll. You will get about 16 disks, 1-2cm in width each.
• Place each sliced disk on a parchment paper-lined baking sheet and bake them at 200C for about 30 minutes or until golden. You may need to make these in two different batches. Make sure they don't stick to each other on the baking sheet.
• Serve with your favorite sauce.

MEXICAN PINWHEELS

Steps:

• Thinly slice the bell peppers.
• Put each tortilla wrap on a plate or large cutting board. Spread a thin layer of either vegan cream cheese or sour cream on top of each tortilla. Combine the spices in a small bowl. Sprinkle each tortilla with the spices.
• Heat the veggie ground meat in a pan on the stovetop. Season it with Mexican spices if necessary (most brands are already seasoned and you don't have to do much).
• Then place a line of baby spinach on top. Next a line of black beans, veggie ground meat, bell peppers, and vegan cheese. Then put a bit of the salsa on top.
• Tightly roll up the tortilla. Slice off the ends and and then cut the remaining tortilla into 6-8 pieces depending on the size of your tortilla. Serve them with salsa or enjoy them on their own!

VEGAN PINWHEELS (TORTILLA ROLL UPS)

Steps:

• First make my 5 minute vegan ranch dressing and chill until needed.
• Prep all your veggies and vegan chicken. Chop them small. Add to a large mixing bowl along with the ranch dressing and cream cheese. Mix well. Taste for seasonings add salt and pepper if needed.
• Spread an even layer of the filling on a flour tortilla. Sprinkle with some sunflower seeds and dried cranberries. Roll up TIGHTLY! (A little will spill out the sides that's normal) Repeat with remaining 2 tortillas.
• Cover with plastic wrap and chill the unsliced rolls in fridge for 1 hour up to 5 hours. Slice into one inch or so pinwheels using a serrated knife. Enjoy! Makes approximately 24-30 pieces, 8-10 per log.
• You can serve these vegan appies as is or leave out the cranberries and enjoy with a side of salsa! Either way it's a win win! Lovely for your kids lunch box, next picnic, super bowl party or your holiday Christmas platter!