Vegan Taco Pinwheels

This is just the same as all the other pinwheels, only using substitutions instead of animal products. It’s easy to make if you need a mainstream crowd pleaser to bring to a party.


-vegan meat crumbles (my favorite brand is gardien) use 1-2 cups, depending on how many rolls you want to make

-taco seasoning , use your own blend or one from the store, just to taste (maybe 1-2 Tbs if it’s a low sodium blend.)

-olive oil for cooking meat crumbles

-tub vegan cream cheese

-1 can diced tomatoes with green chilies

-salt & pepper to taste

-large flour burrito shells or gluten free ones – we normally use the spinach or sundries tomato tortillas for a pretty color

Optional ingredients- add as you like:

-chopped cilantro, shredded carrots, drained & rinsed black beans or pinto beans, diced white or green onions, sprinkling of cumin, paprika, garlic, and/or onion powder


-put some olive oil in a pan & cook meatless crumbles until heated through. Season with taco seasoning

-while the crumbles are heating mix the cream cheese and the tomatoes and chilies together. Add any salt & pepper garlic, onion powder, more cumin, paprika or more taco seasoning until you like the flavor

-lay out a couple tortillas at a time and spread a thin layer of the cream cheese mix all the way to the edge of one side of each tortilla

-sprinkle meat crumbles all around the cream cheese mixture (like you would if you were making a pizza)

-then do the same thing with the rest of the ingredients

-roll starting from one side, pressing gently so all the filling doesn’t come out, until completely rolled

-repeat until all your fillings are gone

-let rolls sit in the fridge for at least one hour, to firm up, or until ready to slice

– slice about 3/4 to one inch thick (sushi roll style) and serve

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