In a medium mixing bowl, combine vegan cream cheese, vegan mayonnaise, parsley, dill, garlic powder, onion powder, kosher salt, and ground black pepper. Stir well until smooth and creamy, then set aside for 5 minutes.

Fold in broccoli, carrots, and vegan cheddar cheese into the cream cheese mixture until well-combined.

Lay tortillas flat on a clean surface. Spread a quarter of the veggie filling mixture evenly across each tortilla.

Roll each tortilla tightly from one end to create pinwheels, ensuring not to squeeze out the filling.

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

Unwrap and slice each roll into 1-inch rounds. Arrange on a platter and serve chilled or at room temperature.