Prepare the Filling: To speed up the cooking process, veggies can be boiled/ steamed or microwaved until crisp tender before adding to the skillet. I microwaved sweet potato, carrots and green beans separately and kept them ready before starting on the rest of the filling.
Soak soy granules in hot water for 10 minutes. Drain and squeeze out the excess water and set aside.
Heat 1tbsp olive oil in a large skillet; add red chili flakes, chopped onion, red pepper and minced garlic. Cook on medium flame until the onions are translucent and peppers are crisp tender, about 5 minutes.
Next add the reconstituted soy granules, cook for 2~3 minutes, stirring frequently.
Finally add the cooked veggies, basil, salt and pepper. Cook for another 3~4minutes. Remove from flame and let cool.
Add grated cheese and mix well.
Preheat the oven to 350°F.
For the Phyllo pastry: Keep the phyllo covered with a damp cloth at all times to avoid drying out. Brush each phyllo sheet with melted butter and layer them one on top of the other.
Spoon vegetable mixture lengthwise down the center of phyllo, spreading it to within 1 inch of edges. Fold in short edges about 1 inch; roll dough from long side, jelly-roll style.
Place the roll, seam side down in a baking sheet. Brush the roll with the remaining melted butter and sprinkle the grated parmesan. Use a sharp knife to make 4~5 slits on the top.
Bake for 20-25 minutes or until Phyllo is golden all over.