Easy Vegan Pesto Pinwheels Recipe

Looking for a quick, delicious, and vegan-friendly appetizer? These Easy Vegan Pesto Pinwheels are perfect for any occasion. Whether you’re hosting a party, attending a potluck, or simply craving a tasty snack, these pinwheels are sure to impress. Packed with flavorful vegan pesto and wrapped in flaky puff pastry, they are both beautiful and mouth-watering. Let's explore how to make these delightful pinwheels.

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Ingredients

• 1 sheet vegan puff pastry, thawed
• 1 cup (240ml) vegan pesto (store-bought or homemade)
• ¼ cup (60g) sun-dried tomatoes, finely chopped
• ¼ cup (60g) pine nuts or walnuts, toasted
• ½ cup (120g) vegan cheese, shredded (optional)
• Fresh basil leaves for garnish (optional)

Preparation

Step 1:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2:
On a lightly floured surface, unfold the thawed puff pastry sheet. Using a rolling pin, gently roll out the puff pastry to smooth out any creases.

Step 3:
Spread the vegan pesto evenly over the entire surface of the puff pastry, leaving a small border around the edges.

Step 4:
Sprinkle the finely chopped sun-dried tomatoes and toasted pine nuts (or walnuts) over the pesto. If using, also sprinkle the shredded vegan cheese evenly over the top.

Step 5:
Starting from one edge, carefully roll the puff pastry sheet into a tight log. Using a sharp knife, slice the log into ½-inch (1.25 cm) thick pinwheels.

Step 6:
Arrange the pinwheels on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart. Bake in the preheated oven for 15-20 minutes, or until the pinwheels are golden brown and puffed.

Cooking Note

Ensure the puff pastry is well chilled before rolling it out to make handling easier and to achieve the best flaky texture. If the puff pastry becomes too warm, place it in the refrigerator for a few minutes before proceeding.

Serving Suggestions

Serve these vegan pesto pinwheels warm or at room temperature. They make an excellent appetizer, party snack, or even a light lunch. Pair them with a fresh green salad or a side of marinara sauce for dipping.

Tips

• To make your own vegan pesto, blend fresh basil, garlic, pine nuts or walnuts, nutritional yeast, lemon juice, and olive oil in a food processor until smooth. Season with salt and pepper to taste.
• For added flavor, consider adding a sprinkle of vegan parmesan on top of the pinwheels before baking.
• These pinwheels can be made ahead of time and stored in the refrigerator. Simply bake them just before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at a low temperature to retain their crispiness.

Prep Time

15 minutes

Cooking Time

15-20 minutes

Total Time

30-35 minutes

Nutritional Information

Per serving (approx. 2 pinwheels):

• Calories: 150
• Protein: 3g
• Sodium: 200mg

Conclusion

These Easy Vegan Pesto Pinwheels are a delightful addition to any meal or event. With their vibrant flavors and appealing presentation, they are sure to be a hit among both vegans and non-vegans alike. Quick to prepare and bake, they offer a hassle-free solution for tasty, plant-based appetizers. Give this recipe a try, and enjoy the delicious combination of vegan pesto and flaky puff pastry in every bite.

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