In a medium bowl, blend together the vegan cream cheese and vegan mayonnaise until creamy and smooth. Stir in the parsley, dill, garlic powder, onion powder, kosher salt, and black pepper.

Fold in the finely chopped broccoli, carrots, and shredded vegan cheddar cheese into the creamy mixture.

Lay the flour tortillas flat and spread one-fourth of the creamy veggie mixture evenly across each tortilla.

Starting from one end, tightly roll each tortilla up toward the opposite end.

Wrap each pinwheel tightly in plastic wrap and chill in the refrigerator for at least 1 hour.

Remove the plastic wrap and slice each roll into 1-inch rounds. Arrange on a serving platter.