Vegetarian Beef Plank Pinwheels
Elevate your appetizer game with these vibrant and satisfying Vegetarian Beef Plank Pinwheels! This recipe swaps traditional beef for a flavorful plant-based alternative, expertly seasoned with garlic powder and paprika for a robust taste. Nestled within whole wheat tortillas, these pinwheels are layered with a creamy spread of softened cream cheese, fresh spinach leaves, and a medley of roasted red and yellow bell peppers and zucchini. The combination of textures and bold flavors creates a delightful, bite-sized treat perfect for parties, picnics, or a fun weekday snack. Easy to prepare and ready in under an hour, these vegetarian pinwheels are a crowd-pleaser and an excellent way to incorporate more veggies into your meals. Whether served as an appetizer, lunch, or a tasty finger food, these pinwheels will quickly become a go-to favorite in your kitchen!
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Recipe Information
Ingredients
- 300 grams Plant-based beef alternative
- 4 units Whole wheat tortillas
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 medium Zucchini
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 150 grams Cream cheese, softened
- 100 grams Fresh spinach leaves
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
Instructions
Preheat your oven to 200°C (400°F).
Thinly slice the red bell pepper, yellow bell pepper, and zucchini.
In a bowl, toss the sliced vegetables with olive oil, salt, and black pepper.
Spread the vegetables on a baking sheet and roast in the preheated oven for about 10 minutes or until the vegetables are tender and slightly caramelized. Remove and let them cool.
In a skillet over medium heat, cook the plant-based beef alternative according to the package instructions. Season with garlic powder and paprika for extra flavor.
Lay out the tortillas flat on a clean surface. Spread a thin, even layer of softened cream cheese over each tortilla.
Place fresh spinach leaves evenly over the cream cheese layer.
Evenly distribute the roasted vegetables and cooked plant-based beef across the tortillas.
Starting at one end, tightly roll each tortilla into a log shape.
Wrap the logs in plastic wrap and refrigerate for at least 30 minutes to firm them up.
Once chilled, unwrap the logs and slice each into 1-inch pinwheels.
Arrange the pinwheels on a serving platter and enjoy your Vegetarian Beef Plank Pinwheels.
Nutrition Facts
Calories |
2196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.2 g | 182% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 7118 mg | 309% | |
| Total Carbohydrate | 168.0 g | 61% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 27.7 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 548 mg | 42% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3187 mg | 68% | |
*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.
