If you’re like me, you are quickly running out of vegan lunch ideas for the kids.  I’ve been meaning to make these cute little pinwheel sandwiches for a while now and as I did, they were gone!  This is a great way to load up the fresh veggies and sneak in lots of healthy ingredients.
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Vegan Pinwheels For Lunch!
Serves: 1
 
Ingredients
  • 1 whole wheat tortilla shell
  • 1 slice Vegan Rice cheese (optional)
  • ½ C. vegan cream cheese (Tofutti brand is what I used), room temperature
  • 1 Tb. garbanzo beans (aka chick peas)
  • 1 Tb. diced bell peppers (or carrots or onions)
  • 1½ tsp. fresh basil, finely chopped
  • 1 splash non-dairy milk
  • ½ tsp. garlic powder
  • black pepper and pink himalayan salt to taste (or sea salt)
  • 1 tsp. nutritional yeast
  • 1½ tsp. sweet pickle, diced (use dill if you like)
  • 1 Tb. vegan mayonnaise (Earth Balance, Veganaise, etc.)
  • handful of fresh salad greens (organic is best)
  • bell pepper and carrot strips, cut thinly
  • other options: sprouts, olives, zucchini slices...
Instructions
  1. Mix cream cheese in small-medium sized bowl to soften. Add garbanzo beans, diced peppers, fresh herbs, milk, garlic powder, salt & pepper, nutritional yeast, pickles & mayo. Mix it all together.
  2. Plop the mixture into the center of a tortilla shell and use a spatula to spread out evenly, leaving an edge all around.
  3. Layer in the cheese if using.
  4. Layer in the greens, strips of bell peppers and carrots and roll it up tightly starting at one end.
  5. Slice it into bite-sized pieces.
  6. Pack them in a lunch or display them on a cute plate!
  7. This is a great recipe for sneaking in lots of veggies, legumes or seeds...get creative and use what your family likes. You could also add hummus in with the cream cheese mixture!
Vegan Pinwheel Sandwiches (watch the video recipe here!)
makes 1 serving

1 whole wheat tortilla shell
1 slice Vegan Rice cheese (optional)
1/2 C. vegan cream cheese (Tofutti brand is what I used), room temperature
1 Tb. garbanzo beans (aka chick peas)
1 Tb. diced bell peppers (or carrots or onions)
1 1/2 tsp. fresh basil, finely chopped
1 splash non-dairy milk
1/2 tsp. garlic powder
black pepper and pink himalayan salt to taste (or sea salt)
1 tsp. nutritional yeast
1 1/2 tsp. sweet pickle, diced (use dill if you like)
1 Tb. vegan mayonnaise (Earth Balance, Veganaise, etc.)
handful of fresh salad greens (organic is best)
bell pepper and carrot strips, cut thinly
other options: sprouts, olives, zucchini slices…

Mix cream cheese in small-medium sized bowl to soften. Add garbanzo beans, diced peppers, fresh herbs, milk, garlic powder, salt & pepper, nutritional yeast, pickles & mayo. Mix it all together.
Plop the mixture into the center of a tortilla shell and use a spatula to spread out evenly, leaving an edge all around.
Layer in the cheese if using.
Layer in the greens, strips of bell peppers and carrots and roll it up tightly starting at one end.
Slice it into bite-sized pieces.
Pack them in a lunch or display them on a cute plate!

This is a great recipe for sneaking in lots of veggies, legumes or seeds…get creative and use what your family likes. You could also add hummus in with the cream cheese mixture!

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