Plant-Based Veggie Pinwheels

We love pinwheels! They are so versatile – the perfect finger food that can be an appetizer, a delicious lunch or snack. The options for fillings are endless. For this recipe- we decided on veggies mixed with a creamy cashew mayonnaise made in the NutraMilk that makes all the difference. Enjoy!

INGREDIENTS

For pinwheels

• 1 cup vegan mayonnaise made with the NutraMilk
• 1 tbsp. Italian flat-leaf parsley finely chopped
• 4 cups broccoli and carrots finely chopped
• 1 cup corn, canned or cooked and cooled
• 4 flour tortillas 8-inch size or rolled puff pastry or other pinwheel pastry
• 1 1/2 tsp. dried dill
• 1 1/2 tsp. garlic powder
• 1 1/2 tsp. onion powder
• 1 tsp. sea salt
• 1/2 tsp. ground black pepper

For vegan mayonnaise

• ½ cup raw almonds
• 1 clove garlic
• ½-¾ cup water
• ¼ cup vegetable oil
• 1 tbsp. lemon juice, fresh

INSTRUCTIONS

• To make almond-based mayonnaise:
• Place almondsand salt in the NutraMilk container.
• Press Butter cycle, set for 12-13 minutes.
• Press Start.
• Open the container lid.
• Add garlic, water, vegetable oil, and lemon juice and process until smooth. Season with salt and pepper.

• Into a medium size mixing bowl, add vegan mayonnaise, parsley, dill, garlic powder, onion powder, sea salt, and ground black pepper.
• Stir to combine and adjust seasoning, as needed, to taste.
• Fold in the broccoli, carrots, and corn. Stir until all ingredients are evenly distributed.

• Onto a flat work surface, arrange tortillas in an even layer or spread out pinwheel pastry.
• On to each tortilla spoon 1/4 of the mixture or spread the entire filling evenly over pastry. Use the back of your spoon to spread the mixture an even layer, covering the entire tortilla.

• Starting at one end, slowly but tightly roll each tortilla.
• Wrap each rolled tortilla in plastic wrap and set in the refrigerator. Allow to chill for at least 1 hour before slicing and serving. Enjoy!
• Remove from refrigerator, unwrap, and slice into 1-inch rounds.
• Serve chilled or room temperature. Enjoy!

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by This Wife Cooks.