In a medium mixing bowl, combine 1 cup of vegan cream cheese and 1/4 cup of vegan mayonnaise. Add in 2 tablespoons of finely chopped Italian parsley, 1 tablespoon of dried dill, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of ground black pepper. Mix until blended and creamy.

Fold in 2 cups each of finely chopped broccoli and carrots into the creamy mixture, ensuring even distribution.

Lay out flour tortillas on a flat surface. Spread 1/4 of the veggie and cream mixture over each tortilla, leaving a small border around the edges.

Tightly roll each tortilla from one end to the other, applying gentle pressure to create a compact pinwheel shape.

Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 1 hour to firm up.

After chilling, unwrap the pinwheels and slice into 1-inch rounds. Arrange on a serving platter and serve cold or at room temperature.