Vegan Beef Plank Pinwheels
Introducing Vegan Beef Plank Pinwheels—a tantalizing blend of flavors wrapped in golden, flaky vegan puff pastry. Perfect as an elegant appetizer or a crowd-pleasing party snack, these pinwheels feature a savory filling of seasoned vegan ground beef, earthy baby spinach, and tangy sun-dried tomatoes, all brought together with creamy vegan cream cheese and fragrant basil. The recipe is easy to prepare, with just 20 minutes of prep time and 25 minutes of baking, making it ideal for busy households or last-minute entertaining. With a hint of garlic, a splash of lemon juice, and a crisp, buttery exterior, these pinwheels offer the perfect balance of taste and texture. Serve hot from the oven for a delightful plant-based treat that everyone will love! Keywords: vegan appetizers, plant-based snacks, puff pastry pinwheels, dairy-free recipes.
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Recipe Information
Ingredients
- 1 pack vegan puff pastry sheets
- 200 grams vegan ground beef
- 100 grams baby spinach
- 50 grams sun-dried tomatoes, drained and chopped
- 100 grams vegan cream cheese
- 20 grams fresh basil leaves, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons dairy-free milk
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a skillet, heat olive oil over medium heat. Add minced garlic and vegan ground beef, cooking for 5-7 minutes until browned, breaking it apart with a spatula.
Add chopped sun-dried tomatoes, baby spinach, basil, lemon juice, salt, and pepper to the skillet. Cook for another 2-3 minutes, until the spinach wilts. Remove from heat and let it cool slightly.
Unroll the vegan puff pastry on a floured surface. Spread the vegan cream cheese evenly over the surface, leaving a 1-inch border.
Spread the cooled vegan beef mixture evenly over the cream cheese layer.
Gently roll the pastry from one edge to the other, creating a tight log. Cut the log into 1-inch slices to create pinwheels.
Place the pinwheels on the prepared baking sheet, spaced about 2 inches apart. Brush the tops of the pinwheels with dairy-free milk to encourage browning.
Bake in the preheated oven for 20-25 minutes, or until golden brown and puffed.
Remove from the oven and allow to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 18.1 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 878 mg | 38% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 5.6 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 467 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
