• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Ve Eat Cook Bake logo

  • Vegan Recipes
  • About
  • English
    • German
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Access the Library
  • About
    • Facebook
    • Pinterest
    • Twitter
    • YouTube
    • English
    • German
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Access the Library
    • About
    • Facebook
    • Pinterest
    • Twitter
    • YouTube
    • English
    • German
  • ×

    Home » Vegan Appetizer / Fingerfood

    Fluffy Vegan Spinach Artichoke Pinwheels (Rolls) - wfpb

    Published: May 6, 2020 · Modified: Feb 17, 2021 by Jasmin Hackmann · This post may contain affiliate links · This blog generates income via ads

    Jump to Recipe
    SHARE THE LOVE
    Share on Facebook
    Facebook
    Pin on Pinterest
    Pinterest
    Tweet about this on Twitter
    Twitter
    Share on Reddit
    Reddit
    Email this to someone
    email
    Share on Yummly
    Yummly

    Vegan spinach artichoke pinwheels are prepared from a creamy artichoke spinach dip on an airy, tender yeast dough. The dough is rolled and then cut into slices and baked in a small pie pan.

    These rolls are a great party snack or as an accompaniment to a delicious salad plate.

     

    A pan with artichoke spinach pinwheels with one missing roll.

    This post may contains affiliate links and I may receive a very small commission if you buy through these links at no extra cost. Thank you very much for supporting Ve Eat Cook Bake! More information can be found here.

    These hearty dough rolls with yeast dough, cashew cream, spinach, and artichoke hearts are not just tasty and super quick, they will also be a hit with your guests.

    You could also just prepare the filling as a dip and serve it with a delicious baguette or crackers.

    What do I need to make these vegan spinach artichoke snails?

     

    Same dough as the garlic knots

    1 Small Onion

    Artichoke Hearts

    Baby Spinach, chopped

    Cream:

    Raw Cashew Nuts

    Water

    Tapioca Starch

    Psyllium Husk (optional)

    Lemon Juice

    Yeast Flakes

    Garlic Powder

    Onion Powder

    Sea Salt and freshly Ground Black Pepper to taste

    Vegan Parmesan

    Brush and topping

    Aquafaba

    Vegan Parmesan

    Chopped Fresh Parsley Leaves

    Pan with vegan artichoke spinach pinwheels

    How do I prepare the vegan spinach artichoke snails?

    Prepare the pinwheels completely the evening before.

    First you prepare the dough according to the instructions from the garlic knots.

    Soak the cashews in water. In the meantime, braise the finely chopped onion in a pan with a little water. When these turn brownish, add a little water and the spinach and let it crumble.

    Now put all ingredients for the cream in a high speed blender and blend until a creamy consistency is obtained. Add the chopped artichoke hearts and the cream to the spinach and bring to a boil while stirring.

    Now the cream should thicken. Let the cream cool a little, so it can be spread on the dough better.

    Now take the dough and roll it out into a rectangle. Now spread the cream on top and roll up the dough from the short side. You should get around 7-8 rolls.

    Line a 20 cm springform pan with baking paper and place the pinwheels on it, first on the edge than in the middle. Now let the snails rise covered at room temperature for about 1 hour and place them covered in the refrigerator overnight.

    The next day, take out the rolls and let them stand at room temperature for about 2 hours. Preheat the oven to 350°F (180°C). Brush the pinwheels with Aquafaba and bake the snails for about 15-20 minutes.

    Sprinkle the spinach artichoke snails with some vegan parmesan and freshly chopped parsley.

    One Artichoke Spinach Pinwheel on a plate with a hand

    Can I prep it in advance?

    I have designed the recipe so that it is completely prepared the evening before. Of course, you can also prepare them on the same day, but  let the pinwheels double their size before you bake them.

    I think the dough becomes softer and fluffier when it is left in the fridge overnight.

    What can I use instead of a homemade dough?

    If you don't want to make the dough yourself, you can also use puff pastry or finished pizza dough. If you use purchased dough, it does not have to go into the fridge overnight and the puff pastry does not have to rise at all.

    Close up of vegan artichoke spinach pinwheels

    How do we get this ultra fluffy whole grain dough?

    The key to an airy whole grain dough is the rising time and the long kneading. When kneading the yeast dough, the gluten develops properly and becomes elastic. When the dough rises, the dough becomes airy.

    That's why I like to prepare my whole wheat dough with a pre-dough or it can rest in the fridge overnight.

    How can I store leftover pinwheels?

    Store them in an airtight box in the fridge and bake them again just before serving. You can also freeze them and then bake them again, so they taste freshly prepared.

    Other vegan party recipes:

    Pizza Rolls

    Garlic Knot

    Pizza Soup

    Vegan Buffalo Chicken Dip from Nora Cooks

    Gyros Soup

    Do not forget to Pin on Pinterest 

    Graphic for vegan artichoke spinach pinwheels with text layover

    Have you tried the recipe?

    If you tried the vegan Artichoke Spinach Pinwheels, be so nice ♥ and let me know by rating the recipe and writing what you think about it in the comments. Tag me on Instagram too. I am @veeatcookbake and my hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin?

    I can’t wait to see a photo of your creation there. You find me with @veeatcookbake. I also would love to hear your feedback, so I can share it on my social media channels. 

    Continue to Content
    Close up of vegan artichoke spinach pinwheels

    Fluffy Vegan Spinach Artichoke Pinwheels (Rolls) - wfpb

    Yield: 8
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour

    Vegan spinach artichoke pinwheels are prepared from a creamy artichoke spinach dip on an airy, tender yeast dough. The dough is rolled and then cut into slices and baked in a small pie pan. These rolls are a great party snack or as an accompaniment to a delicious salad plate.

    Ingredients

    • Same dough as the garlic knots
    • 1 small onion, diced
    • 1 can artichoke hearts, drained and chopped
    • 2 cups (450g) baby spinach, chopped

    Cream

    • ¾ cup (115g) cashews
    • 1 ½ (360ml) cup water
    • 2 tablespoon tapioca starch
    • ½ teaspoon pysllium husk powder, optional
    • 3 tablespoon lemon juice
    • 3 tablespoon nutritional yeast
    • ½ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • Sea salt and freshly ground black pepper, to taste
    • ¼ cup (25 g ) vegan Parmesan

    Topping & Brushing:

    • 2 tablespoon aquafaba
    • vegan Parmesan
    • 2 tablespoon chopped fresh parsley leaves

    Instructions

    Prepare the pinwheels completely the evening before.

    First you prepare the dough according to the instructions from the garlic knots.

    Soak the cashews in water. In the meantime, braise the finely chopped onion in a pan with a little water. When these turn brownish, add a little water and the spinach and let it crumble.

    Now put all ingredients for the cream in a high speed blender and blend until a creamy consistency is obtained. Add the chopped artichoke hearts and the cream to the spinach and bring to a boil while stirring. Now the cream should thicken. Let the cream cool a little, so it can be spread on the dough better.

    Now take the dough and roll it out into a rectangle. Now spread the cream on top and roll up the dough from the short side. You should get around 7-8 rolls.

    Line a 20 cm springform pan with baking paper and place the pinwheels on it, first on the edge than in the middle. Now let the snails rise covered at room temperature for about 1 hour and place them covered in the refrigerator overnight.

    The next day, take out the rolls and let them stand at room temperature for about 2 hours. Preheat the oven to 350°F (180°C). Brush the pinwheels with Aquafaba and bake the snails for about 15-20 minutes.

    Sprinkle the spinach artichoke snails with some vegan parmesan and freshly chopped parsley.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    • High Speed Blender
      High Speed Blender
    Nutrition Information
    Yield 8 Serving Size 1
    Amount Per Serving Calories 181Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 1mgSodium 299mgCarbohydrates 24gFiber 4gSugar 1gProtein 5g

    The nutrition is calculated automatically and should be used as an estimate.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Jasmin
    Cuisine: American / Category: Dinner

    Jasmin - sign

     

     
    SHARE THE LOVE
    Share on Facebook
    Facebook
    Pin on Pinterest
    Pinterest
    Tweet about this on Twitter
    Twitter
    Share on Reddit
    Reddit
    Email this to someone
    email
    Share on Yummly
    Yummly
    « Oil-free Edamame Hummus (vegan wfpb)
    Vegan Snickerdoodle Cookies (wfpb) »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hi, I'm Jasmin, Recipe Developer, Photographer behind Ve Eat Cook Bake. Come and join me as I invent new Recipe in my Kitchen Zen Place.

    Mehr über mich →

    Popular

    • Vegan Marble Cake (gluten-free, oil-free)

    • Vegan Serbian White Bean Soup (Pasulj)

    • Homemade Vegan Spaetzle (German Egg Noodles)

    • Best Vegan Burger Sauce Recipe without Mayo (oil free)

    • Quick Vegan Raspberry Cream Dessert

    • Vegan Blackberry Poppy Seed Crumb Cake

    Footer

    About

    • Privacy Policy
    • Disclaimer
    • Terms of use
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Ve Eat Cook Bake

    • English
    • German