In a mixing bowl, combine 8 ounces of vegan cream cheese and 2 tablespoons of vegan mayonnaise. Add 1 tablespoon of finely chopped parsley, 1.5 teaspoons of dried dill, and 1.5 teaspoons each of garlic powder and onion powder. Sprinkle in ½ teaspoon of kosher salt and ½ teaspoon of ground black pepper. Blend well until smooth and creamy, adjusting seasoning to taste.

Gently fold in 4 cups of finely chopped broccoli and carrots, along with 1 cup of shredded vegan cheddar cheese, into the filling mixture from step 1. Use a spatula for even distribution.

Lay out 4 flour tortillas on a clean surface. Spread a quarter of the filling mixture evenly across each tortilla, leaving about half an inch near the edges.

Starting from one end, gently but tightly roll each tortilla to form a log shape, ensuring a firm and neat wrap.

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

Unwrap the chilled pinwheels and use a sharp knife to slice them into 1-inch rounds. Arrange on a serving platter and enjoy.