In a medium bowl, blend together 1 cup of vegan cream cheese and 1/4 cup of vegan mayonnaise using a spatula until smooth and creamy, about 2-3 minutes. Add in a handful of chopped Italian flat-leaf parsley, 1 teaspoon of dried dill, 1 teaspoon of garlic powder, and 1/2 teaspoon each of onion powder, kosher salt, and ground black pepper. Mix well until all ingredients are fully incorporated.

Fold in 1 cup of finely chopped broccoli and 1 cup of finely shredded carrots to the mixture, ensuring the veggies are evenly distributed throughout. Then, add in 1/2 cup of vegan cheddar cheese to the mix, combining gently with a spatula.

Lay out your 4 large flour tortillas on a clean, flat surface or a cutting board. Spread a generous portion (about 1/4 of the filling mixture) evenly across each tortilla, leaving about half an inch of space at the edges for easy rolling.

Starting from one end, gently but tightly roll each tortilla through the filling until you reach the other end. Press the edges together to seal the roll. Repeat this process for all tortillas.

Wrap each filled and rolled tortilla in plastic wrap tightly to maintain their shape. Place them in the refrigerator and chill for at least 1 hour.

After chilling, unwrap the pinwheels and use a sharp knife to slice each roll into 1-inch rounds. Arrange the pinwheel slices on a colorful serving platter.