In a medium bowl, combine vegan cream cheese and vegan mayonnaise. Add parsley, dill, garlic powder, onion powder, and salt and pepper. Stir until smooth.

Gently fold in broccoli, carrots, and vegan cheddar cheese until evenly distributed.

Lay out tortillas flat on a clean surface and check for tears.

Spoon filling onto each tortilla and spread evenly, covering up to the edges.

Carefully roll the tortilla tightly into a pinwheel shape, applying gentle pressure.

Wrap each pinwheel in plastic wrap and refrigerate for at least 1 hour.

Unwrap and slice each pinwheel into 1-inch rounds. Serve chilled or at room temperature.