This easy broccoli and spinach vegan pinwheels recipe is a great way to get your kids involved in cooking. Roll up these simple, healthy ingredients for a nutritious and delicious meal.
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Pastry pinwheels are one of my secret ways of getting the children to eat more vegetables. They can hide a world of vegetables inside them and always taste of delicious buttery pastry still! This vegan pinwheel recipe can be adapted to however it suits you, is nice and quick to cook so makes a perfect weeknight dinner served with salad and chips or potatoes. You can even make them for lunchboxes as they are delicious at room temperature too.
For this recipe I use the broccoli and spinach pesto recipe that I shared last week. This pesto is so versatile and full of goodness. It makes a mean pesto pasta and I try to use any leftover pesto making these pastry pinwheels. The children don't notice the green goodness inside them and just enjoy the flavour.
Ingredients
- fresh broccoli
- cashews
- fresh basil
- fresh spinach or baby spinach
- olive oil
- lemon juice
- vegan vegetable stock cube
- garlic
- salt
- pre made puff pastry sheet
- vegan cheese
For exact quantities see the recipe card below. All of these ingredients should be readily available in grocery stores.
For this recipe you will need one sheet of puff pastry (vegan). 5-10 tablespoons of broccoli and spinach pesto and 30g of vegan cheese. I like the Koko cheese the best but you can use whatever vegan cheddar cheese is your favourite.
Instructions
Pre heat the oven to 180°C.
Soak the cashews in water overnight in a large bowl, or in boiling water for at least 30 minutes.
Start off by making the broccoli and spinach pesto.
Steam the broccoli for 10 minutes until cooked through. Leave to cool.
Add all the ingredients to a food processor and blend until nearly smooth. Add the salt to taste. If you need to add more liquid you can add water or a little more olive oil or lemon juice according to taste.
Roll out the pre-made puff pastry onto a lightly floured cutting board. You will need to roll out the puff pastry from the long side and flatten it down.
Spread the pesto over the surface right to the edge.
Sprinkle over the vegan cheese and roll from the long edge into a tube.
Cut the roll in thirds and cut each third in threes with a sharp knife to give you 9 equal pieces.
Place on greaseproof paper, parchment paper or a silicone liner on a large baking tray and pop in the oven at 180°C for 15 minutes or until golden brown.
Cool on a rack until cool enough to eat.
Top tip 1: This is a real cheat recipe as I use shop bought puff pastry, which you will find is mostly vegan but do check the label just in case. It's so much easier than trying to make a vegan puff pastry!
Top tip 2: I don't normally bother with a vegan egg-wash alternative but if you find that your pinwheels aren't browning enough you can brush them with non-dairy milk before putting them in the oven.
📖 Recipe
Broccoli and Spinach Vegan Pinwheels
- Total Time: 35 minutes
- Yield: 9 people 1x
- Diet: Vegan
Description
This easy vegan broccoli and spinach pinwheel recipe is a great way to get your kids involved in cooking. Roll up these simple, healthy ingredients for a nutritious and delicious meal.
Ingredients
- 250 g broccoli (I used one whole broccoli)
- 50 g cashews
- 50 g fresh basil
- 50 g spinach
- 2 Tbsp olive oil
- Juice of half a lemon
- 1 vegan vegetable stock cube
- 2 cloves garlic
- salt to taste
- 1 sheet pre made puff pastry
- 50 g vegan cheese
Instructions
- Pre heat the oven to 180°C
- Start off by making the broccoli and spinach pesto.
- Soak the cashews in water overnight, or in boiling water for at least 30 minutes.
- Steam the broccoli for 10 minutes until cooked through. Leave to cool.
- Add all the ingredients to a food processor and blend until nearly smooth. Add the salt to taste. If you need to add more liquid you can add water or a little more olive oil or lemon juice according to taste.
- Roll out the pre-made puff pastry
- Spread the pesto over the surface right to the edge
- Sprinkle over the cheese and roll from the long edge into a tube
- Cut the roll in thirds and cut each third in threes to give you 9 equal pieces
- Place on greaseproof paper on a baking tray and pop in the oven at 180°C for 15 minutes or until golden brown.
- Cool on a rack until cool enough to eat.
Nutrition
- Calories: 219
How to serve pinwheels
I like to serve these cheesy spinach pinwheels as an after school quick snack, in a lunch box, or on the side of a tomato soup instead of bread. They are made from simple ingredients and are a snack that the whole family can enjoy. They are really tasty, full of goodness and hit that easy snack spot perfectly, they also make the ultimate finger foods! They are delicious warm but you can eat them cold too so they are great for packing in lunchboxes.
Why not try serving puff pastry pinwheels as a quick appetizer? They make the perfect appetizer as they can be served warm or cold, be eaten by hand or with cutlery depending upon the occasion. Who doesn't love an easy appetizer idea! If you are serving them warm, try serving them with a small bowl of vegan sour cream for dipping.
These pinwheels are also great for baby led weaning - they make a really easy finger food.
Variations and Substitutions
You can use any pesto inside these pinwheels - vegan red pesto is particularly delicious and is made with sun-dried tomatoes.
Try tomato puree, your favorite veggies like red bell pepper and sweetcorn, add some garlic powder and sprinkled with vegan cheese to make pizza pinwheels.
You could mix the pesto with vegan cream cheese to give a creamier filling.
If you like texture in your food you could also add sliced green onions and other crunchy veggies such as chopped red pepper or sweetcorn - these vegan veggie pinwheels have extra goodness and nutrition from the added vegetables.
Fill these pinwheels with creamy hummus and grated carrot and a smear of the broccoli and spinach pesto for the ultimate flavour combination.
Some people use flour tortillas to make tortilla pinwheels. These pinwheel sandwiches are done in the same way as using puff pastry but the tortillas only need heating up, not cooking so this might be an easier option if you don't have too much time on your hands.
FAQ's
How long do these vegetable pinwheels keep for?
They are best served warm straight from the oven but they will keep for a couple of days in an airtight container in a cool place. No need for plastic wrap, a soy wrap or glass container will do perfectly. Bring to room temperature to eat the next day or warm slightly in the oven or microwave.
Can I use shop bought pesto?
Absolutely. Any pesto will be fine. You could also use tomato puree and vegan cheese with vegetables for pizza pinwheels.
If you are looking for other great recipes for children try these...
Easy Packed Lunch Ideas For Kids Who Don't Like Sandwiches
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