Looking for the quickest and easiest appetizer in the entire world? Then you must try these vegan tortilla roll-ups – they’re so yummy! Give them a try!
Sometimes I just don’t feel like cooking and I like to stay as far away as possible from the oven, pans or any other heat-generating devices. When I’m lazy, I prefer cold meals, fresh ingredients, and refrigerator-friendly foods! Today’s recipe meets all the requirements. I’m talking about vegan tortilla roll-ups! 🙂
This recipe is a quick and fresh solution for any lazy day. No baking or frying involved. And they are soooo delicious!
Perfect for any occasion – you can eat them as an appetizer or for breakfast, you can take them as your packed lunch to work (we are going to cut them into pinwheels – easy for transportation and bite-sized) or you can share them with your friends at a picnic. One thing is for sure: you are absolutely going to love them!
Okay, but what makes these vegan tortilla roll-ups so great? For me, it’s their creamy texture. We are going to achieve this perfect creamy feeling of the roll-ups by using homemade cream cheese. Don’t worry, it’s all vegan!
Now that I mentioned the cream cheese, let’s discuss it a little. You can, of course, buy some vegan cream cheese from the supermarket. It’s the easiest way and if you are in a hurry, I recommend this solution. But as the case is with almost all the store-bought products, it’s not the tastiest or the healthiest solution. The other option – still quite easy to attain – is making a quick cream cheese out of tofu.
My recommended recipe for homemade vegan cream cheese is still a fast solution and you can be sure that all that you put inside it is good, fresh and delicious. Or you can check out my recipe for vegan cream cheese made with cultured probiotics! If you already have a batch of this delicious and creamy treat, you’re in luck, as you are just minutes away from obtaining your vegan tortilla roll-ups!
Now, regardless of the cheese variant you choose, you will for sure end up with an amazing treat! All the other ingredients are fresh, so the roll-ups will be ready in no time. They’re basically the perfect choice for a hot afternoon, as they will give you plenty of good vitamins and energy, all while remaining fresh and refreshing.
Once you have gathered all the ingredients, all that is left to do is assemble the roll-ups together!
Here’s how easy it is to put together the vegan tortilla roll-ups: First, chop all the veggies. I prefer to make them smaller, as this makes the bites more enjoyable and keeps the rolls on the creamy side. They will be more refreshing this way, especially if your cream cheese is cool.
Then, mix the veggies together. You can let them sit in the same bowl for a couple of minutes, as this will make the flavors merge together nicely. An alternative is to put everything together in one bowl: the veggies, the cream cheese, herbs, and spices. Stir the mixture until all the elements are well combined. Or, why not, you can top the tortillas with them directly!
Last step: roll them up! Chill them in the refrigerator and they’re ready to be devoured! 🙂 I suggest rolling the tortillas when you’re ready to eat them. If you decide to roll them and then let them sit in the fridge, the cream cheese mixture might get dry. For best results, refrigerate the whole rolled tortilla and slice the roll-ups right before eating them!
If you are planning on preparing these tortilla roll-ups in advance as your work lunch, then no worries. The wraps will hold in the refrigerator for up to 3 days! So you can prepare them in the evening and enjoy them the next day – the roll-ups will be just as tasty and fresh!
Now that I told you all about this tasty recipe, I think we are ready to start preparing the vegan tortilla roll-ups, right? I think you will be really happy with the results. So let’s head to the kitchen and start the fun!
Let me know in the comments how did the recipe work for you – I want to hear it all! If you loved them, share them with your friends and keep the deliciousness going!
- 2 tortillas
- For the cream cheese:
- 1 cup firm tofu
- 2 Tbsp lemon juice
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- 1 Tbsp nutritional yeast
- For the topping:
- ½ red bell pepper, finely chopped
- ¼ red onion, finely chopped
- 3 Tbsp black olives, finely chopped
- 2 Tbsp cashews, roasted, salted, crushed
- 10 basil leaves, julienned
- 1 tsp red pepper flakes (optional)
- 1 tsp pumpkin seeds (optional)
- Discard the liquids from the tofu: put it on a towel to absorb all excess liquids.
- Add the tofu and all the cream cheese ingredients in a food processor. Pulse until you achieve a smooth, cream-cheese texture.
- Lay the tortillas on a clean surface.
- Divide the cream cheese between tortillas and spread it evenly.
- Divide all topping ingredients between both tortillas and top each with an equal amount of pepper, onion, black olives, cashews, basil, red pepper and pumpkin seeds.
- Roll the tortillas tightly. Chill for about 2 hours so that the cream cheese can get stiff and the rolls can be sliced easily. Slice with a sharp knife.
- Serve with your favorite additional toppings!