We love these vegan garden pinwheels because they’re…
- Simple to make
- Loaded with wholesome ingredients
- Bursting with flavor
- Perfect for an appetizer or light lunch
If you’re looking for a quick lunch or appetizer, this recipe for vegan garden pinwheels from the Physicians Committee for Responsible Medicine will do the trick.
This pinwheel recipe is actually fun to make, and you get a total of three no-cook recipes in one!
Some of the veggies we use in class are shredded broccoli slaw, grated carrots, fresh spinach leaves, bean sprouts, red bell pepper, and or other colored bell peppers.
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Roasted red pepper hummus
These garden pinwheels are so easy to make without requiring any cooking at all. Simply spread either Roasted Red Pepper Hummus or Easy Black Bean Dip on a tortilla wrap and pile high with fresh vegetables.
My personal favorite is the Roasted Red Pepper Hummus. It requires only a handful of ingredients and a few minutes to make. If you have 10 minutes and a blender or food processor, you’ve got a delicious healthy snack.
Recipe card with measurements, instructions, and print button can be found at the bottom of this page.
So many people ask about easy go-to snacks, and this hummus is one of my favorites. In the summer, we go boating at the lake a lot. That means picnic-friendly foods, and this hummus is a great option.
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Making garden pinwheels
Spread hummus or bean dip thinly on tortillas. Recipe for hummus below, as well as a link to a terrific easy Black Bean Dip.
Add lettuce leaf, pepper slices, shredded carrots, and bean sprouts.
Carefully begin to roll up. Continue to the final edge of the tortilla.
Use a knife to slice tortilla into pinwheels, usually 5 per roll. NOTE: I have found that a serrated knife and a gentle sawing motion cuts these well, without squishing them out of shape.
These bite-sized colorful veggie pinwheels make terrific little appetizers or a quick tasty lunch, and they are very kid-friendly!
*Originally published December 26, 2015.
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Tips for making these pinwheels
- If you would like to make your own oil-free tortillas, this is an easy recipe. Engine 2 and Ezekiel also have no-oil brands. There may be more, but those are the 2 I’m aware of.
- When storing these pinwheels or taking to a gathering, they keep best when a damp paper towel is included in an airtight storage container. It helps keep them from drying out.
- Use a nice thick layer of hummus or dip before adding the veggies. This gives them a nice pop of flavor.
Recipe from Dr. Neal Barnard’s book, The Cancer Survivor’s Guide.
This has been my breakfast since quiet a while, but I don’t cut the (homemade) wrap, I just use a ton of veggies, fold it and it it….and I add mustard. Instead of hummus I use a piece of cooked yam, spread over the wrap.
Sprinkle with some ground flax seed, some nutritional yeast…and voila…a wonderful, nutritious breakfast!–Petra B
Other great recipes that require no cooking:
- 1 cup hummus or bean dip, store bought is fine, but recipes I like below
- 8 whole grain tortillas, recipe link below
- 4 carrots, shredded, or purchase already shredded
- 8 lettuce leaves
- 1 bell pepper, thinly sliced, red, yellow, orange, green
- bean sprouts, optional
- 1 clove garlic
- 3 Tbsp lemon juice
- 1-1/2 cups chickpeas, if using canned, drain and rinse
- 1 Tbsp tahini
- 1 tsp sea salt
- water or veggie broth, enough to blend
Veggies in a Blanket
- Spread hummus or bean dip thinly on tortillas. Recipe for hummus below, as well as a link to a terrific easy Black Bean Dip.
- Add lettuce leaf, pepper slices, shredded carrots, and bean sprouts.
- Carefully begin to roll up.
- Continue to the final edge of tortilla.
- Use a knife to slice tortilla into pinwheels, usually 5 per roll. NOTE: I have found that a serrated knife and a gentle sawing motion cuts these well, without squishing them out of shape.
- Arrange on a plate and serve.
- Add all ingredients to a blender or food processor with just enough water or veggie broth to achieve your desired texture. Blend until smooth, or leave a little chunky. Terrific as a spread or veggie dip.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 8
Amount Per Serving: Calories: 110Total Fat: 2.6gCarbohydrates: 17.1gFiber: 4.8gProtein: 5.4g
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.