This recipe was originally going to be vegan calzones. But, friends, it’s too dang hot to turn on the oven right now.
So simple, heat-free summer appetizers it is!
This recipe is simple, requiring just 8 ingredients and 15 minutes to prepare! Just stir filling ingredients, spread into a tortilla, roll and slice!
And the flavors? Oh, they’re meant for each other.
Sun-dried tomatoes* pair with fresh basil, while fresh garlic and vegan parmesan cheese pack a serious punch to the vegan cream cheese base. A little spinach intensifies the green hue while boosting the nutritional content. Ooh, dreamy.
*Note: learn about the origins of sun-dried tomatoes here.
So what do they taste like? FLAVOR BOMBS. They’re:
Rich in sun-dried-tomato goodness
& Seriously satisfying
Plus, that color? How can you go wrong?
Where would one bring these pinwheels to, you ask? Answer: ALL of the summer parties. I brought these along to a BBQ recently and they were gobbled up in 10 minutes flat! I’d say they’re a crowd pleaser among vegans and meat-eaters alike.
If you give this recipe a try, we’d love to know what you thought! Leave a comment and rate it – it’s super helpful for us (to continually improve our recipes) and other readers (to know why you loved it).
Don’t forget to take a picture and tag it #minimalistbaker on Instagram. We love seeing what you come up with. Cheers, friends!
Sun-Dried Tomato and Basil Pinwheels
- 8 ounces vegan cream cheese (I love Trader Joe’s brand)
- 1/2 cup lightly packed sun-dried tomatoes (dry, not in oil // chopped // plus more for topping)
- 1/4 cup lightly packed frozen spinach (thawed and squeezed dry* // optional)
- 2 large cloves garlic, minced (2 cloves yield ~2 Tbsp or 12 g)
- 1/4 cup vegan parmesan cheese (plus more for serving)
- 1 pinch each sea salt and black pepper
- 2 large flour tortillas (ensure vegan friendliness on package)
- 24 fresh basil leaves (divided)
- Add vegan cream cheese, sun-dried tomatoes, spinach, garlic, vegan parmesan cheese, salt, and pepper to a mixing bowl and mix thoroughly to combine.
- Divide filling between two flour tortillas and spread into an even layer all the way to the edge. Top each with half of the fresh basil leaves (leaving one edge bare so the tortilla can stick to itself). Press basil down slightly to adhere.
- Tightly roll up tortillas from one end to another, starting from the end with basil all the way to the edge, working toward the end that’s slightly bare.
- Once rolled up, squeeze gently to compact everything and lay seam-side down for slicing.
- Use a serrated knife to gently cut tortillas into 1/2-inch slices. Between the two tortillas, you should have a total of 20-22 pinwheels (amount as original recipe is written // adjust if altering batch size).
- Arrange on a serving platter and serve immediately, or chill for up to 24 hours, covered in the fridge. Leftovers keep well in the refrigerator, covered, for 2-3 days, though best when fresh.
*Inspired by, loosely adapted from Spoon, Fork, Bacon.
*Nutrition information is a rough estimate.
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