Fluffy Vegan Spinach Artichoke Pinwheels (Rolls) - wfpb
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.
Servings 8
Calories 181kcal
Equipment
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.
Nutrition
Serving: 1g | Calories: 181kcal | Carbohydrates: 24g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 299mg | Fiber: 4g | Sugar: 1g