In a mixing bowl, combine vegan cream cheese, vegan mayonnaise, chopped parsley, dill, garlic powder, onion powder, salt, and black pepper. Stir until well-mixed, adjusting the seasoning as needed.

Gently fold in the finely chopped broccoli, carrots, and shredded vegan cheddar until evenly incorporated.

Lay out your flour tortillas on a clean, flat surface. Take approximately 1/4 of the filling mixture and spread it evenly over each tortilla.

Starting from one end, tightly roll each tortilla into a pinwheel shape.

Wrap each completed pinwheel in plastic wrap and place them in the refrigerator for about 1 hour.

Once chilled, unwrap the tortillas, and slice each roll into 1-inch rounds. Serve as delightful bites.