Vegan Dijon Asparagus Bundles! Spring is in the air, and there is no shortage of ways to enjoy these tasty little spears of goodness. We’ve got a fun, healthy, plant-based twist on the chic asparagus puff pastry bundles.
Elegant, flavorful, and brimming with spring vibes, these Vegan Dijon Asparagus Bundles are the perfect appetizer for holidays, parties, potlucks, brunch, and more; a real crowd pleaser! Earthy asparagus are wrapped in pastry-like tortillas filled with a Dijon, cream cheese filling, then baked to perfection.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Talk about DELISH! We totally ate these puppies right up! They are so gosh-darned delicious!
They create a fun and elegant appetizer that’s a perfect treat to enjoy during the holidays, special gatherings, or any day of the week.
You gotta give this one a try!
Tips for Success:
- Flavor: These Vegan Dijon Asparagus Bundles are a Whole Food Plant Based nod toward traditional asparagus bundles which use puff pastry and cream cheese. Our WFPB version is delicious, our family devoured them.
- Vegan Cream Cheese: We used Kite Hill Cream Cheese simply for convenience. You can use our Vegan Cream Cheese recipe, or your favorite store-bought vegan cream cheese of make your own. If you choose to make a vegan cream cheese, make it the day before so that it has time to set in the fridge.
- Hot Sauce: The hot sauce does not add any heat to this recipe, just dimension of flavor.
- Dried Dill Weed: We used dried dill weed in the filling mixture. Feel free to chop some fresh dill fronds and add the amount to taste. We topped the asparagus bundles after them were done with some fresh dill fronds.
- Asparagus Breaking Point: Use the tender part of the asparagus spears as asparagus typically has a “woody” fibrous end. To locate the woody fibrous part of the asparagus, simply pick up an asparagus spear in your hands (one hand holding each end) and start to fold it in half. The asparagus spear will break between the tender part and woody part. Discard the fibrous woody pieces as they are typically very difficult and unpleasant to eat. You don’t want to use any of woody fibrous pieces in this recipe. If you want to clean them up (woody pieces) and eat them later, feel free to save those pieces to use another day.
- Almond Flour Tortillas: We used Siete Almond Flour Tortillas as they have an almost pastry like quality. They are oil-free and Whole Food Plant Based compliant. You can typically find them in most health food stores and large grocery stores. Additionally, Siete has a ‘store finder’ on their website. Make sure you use the ‘Filter by Product’ along the left-hand side of the page > Tortillas > Almond Flour Tortillas. You can find them in either the refrigerator or frozen foods section. Feel free to use your favorite 6-inch tortillas with the understanding that the texture and flavor will be influenced accordingly.
- Siete Almond Flour Tortillas: When working with almond flour tortillas, we found that they work best when they are slightly cool wrapped in a damp paper towel. Keep them covered in the damp paper towels as you work. When they start to reach room temperature, they can sometimes start to flake while you are working with them. If you see them starting to flake after you have created them and they are resting on the baking sheet while you are working to create them, then simply tear off some damp paper towels and cover the flaky part to keep the tortilla a little damp. This little extra step goes a long way for presentation purposes (IF they start to flake).
- Placement of the Asparagus Spears on the Tortillas: For maximum presentation, place the heads of the asparagus at the crescent (rounded part of the tortilla). My pregnancy brain had them going the wrong direction in the photos.
- Soaking the Toothpicks: Soaking the toothpicks in water allows them to work well in the oven.
- Securing the Tortilla Bundle: The best way to keep the bundle together in the oven is to spear the bundle with a toothpick that goes through both flaps of the tortilla, and it is secured by spearing it in the middle of one of asparagus as well.
- When Removing the Toothpicks: Remove the toothpicks by gently grasping the asparagus bundle, then slightly twist the toothpick until it becomes loose and then remove. They are typically very easy to remove, but they can sometimes get stuck so the twisting motion will help remove them.
- Assembly Line: In order to speed up the process, we cut 3 tortillas at a time and laid them out on a cutting board. This is 6 tortilla halves. Then we dolloped the 1 Tablespoon of the filling mixture in the center of each tortilla, then laid 3 to 4 asparagus spears in the center, and then laid the flaps over top and secured them with the toothpicks, then repeated this assembly line again, then finally the last two. Eight tortillas cut in half equals sixteen bundles.
- How Many Asparagus Spears: AND that is the question of the day. In previous kitchen tests we used 3, then 4, then 5. You will note the photos show 5 asparagus spears in the photos. We later decided that we enjoyed 3 or 4 and that 5 was just too many (even though we shot it with 5). We had tested our options and really enjoyed 3 to 4 small asparagus spears.
- Asparagus Spears: Select the thin spears rather than the thicker ones. The thinner ones are very tender and make for a better mouth-feel.
- Make Ahead: This is a great make-ahead recipe, made the day before or preferably earlier in the day. Before serving, simply place them into a preheated 400 F oven until heated through.
Leftovers and Freezing:
Leftovers will generally keep for 3 to 4 days in the refrigerator. Store in a covered container.
These appetizers can be frozen, but are best when eaten immediately.
- Tortillas: We used Siete Almond Flour Tortillas. Feel free to use your favorite tortillas.
- Dijon Mustard: We used Koops Dijon Mustard. Feel free to use your favorite Dijon mustard.
- Hot Sauce: We used Frank’s RedHot Original Hot Sauce.
- Kite Hill Cream Cheese: We used the 8 oz. package of Kite Hill Cream Cheese. It is Whole Food Plant Based. Feel free to use your favorite store-bought cream cheese or make your own Vegan Cream Cheese.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Products Used:
- Large baking sheet (14×20)
- Parchment paper
We certainly hope you give these elegant bundles a try! If you give it a try, please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.Print
Vegan Dijon Asparagus Bundles
- Prep Time: 15 Minutes
- Cook Time: 15-20 Minutes
- Total Time: 30 Minutes
- Yield: 16 Bundles 1x
- Category: Appetizer
- Method: Oven
- Diet: Vegan
Elegant, flavorful, and brimming with spring vibes, these Vegan Dijon Asparagus Bundles are the perfect appetizer for holidays, parties, potlucks, brunch, and more; a real crowd pleaser!
- 8 – [ 6-inch ] tortillas *
- 1.5 to 2 lbs. fresh asparagus, trimmed
- 8 oz. vegan cream cheese (1 cup) *
- 1 Tablespoon + 1 teaspoon lemon juice
- 1 Tablespoon + 1 teaspoon nutritional yeast
- 1 teaspoon Dijon mustard *
- ½ teaspoon hot sauce *
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1/8 teaspoon dried dill weed
- ¼ teaspoon sea salt (+/-) *
- 1/8 teaspoon black pepper (+/-)
- Fresh dill fronds
- Preheat the oven to 425 F.
- Place 16 wooden toothpicks in a small bowl of water, set aside to soak.
- Line 1 large (or 2 small) baking sheet with parchment paper, set aside.
- Place all the Filling Ingredients into a small bowl, mix well until all the ingredients are thoroughly mixed, set aside.
- Place a tortilla onto a cutting board, then cut the tortilla in half. Place 1 Tablespoon of the filling mix in the center of the tortilla. Lay 3 to 4 asparagus spears in the center on top of the filling mixture. Fold each side of the tortilla over the top to create a bundle, then secure the bundle with a toothpick by spearing it through the tortilla and directly through a piece of asparagus, then place each bundle onto the baking sheets. Repeat until all the bundles are made.
- Place the baking sheet into a preheated 400 F oven, bake for 15 to 20 minutes, or until the tortillas are golden (see notes on baking time*). Watch them very closely to avoid burning.
- When the tortillas are lightly golden and crisp, remove from the oven and allow to rest for several minutes, then gently twist to remove the toothpicks, sprinkle with fresh dill fronds, serve, and enjoy.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: Makes 16 bundles
*Nutritional Information: Using a vegan cream cheese and/or tortillas wrap that has less nuts/fat will reduce the fat content for this recipe (calculated with Kite Hill Cream Cheese and Siete Almond Flour Tortillas)
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I made these as an appetizer for Easter dinner. They were so good! They will be served again and again. First time using vegan cashew cream cheese. So good! Thank you!
Hi there Juanita,
YAYYY!!! We are thrilled that you enjoyed this recipe! Thank you so much for taking time to leave us an awesome review.
-Ameera and Robin