Preheat the oven to 200c/390f.
Combine all the veggies in a bowl.
Place the veggie mix across the pastry, leaving around 1 inch of space from the sides and end (the veggies move as you roll and will spill out otherwise) then top the veggies with the cheese.
Gently press and roll into a log and then slice into approx 2cm slices, making 10 rolls.
Gently place on a sheet of baking paper/tray, brush the sides of the pastry with the soy milk and bake for 25-30mins until golden.
Store in the fridge for 3 days or freeze cooked for 2 months. We reheat ours in the air fryer for 3-5 minutes.
