Mix warm soy milk, dry yeast, and beet sugar in a large bowl. Let it sit for 5 minutes, then add melted coconut oil, egg replacer, flour, and salt. Mix to form a shaggy dough.
Turn the dough out onto a flat surface, and knead for 10 minutes.
Place the dough in a lightly greased bowl and cover with a towel or cling wrap. Let it rise in a warm place for 60 to 90 minutes, until the dough double in size.
On a lightly floured surface, roll out the dough into a rectangle, about 25cm x 35cm (10in x 13in). Spread tomato sauce evenly, and sprinkle dry basil, dry oregano, garlic powder, salt and vegan shredded cheese.
Starting from one of the short end, roll up the dough into a tight log. Cut the log into 6 evenly sized pieces. Use a serrated knife to make even clean cuts.
Place the rolls in a baking dish lined with parchment paper, cover, and let it rise in a warm place for 30 minutes.
Sprinkle fresh basil and vegan shredded cheese on top. Bake in a preheated oven at 190 C / 375 F for 25 to 30 minutes, until golden brown on top. If the top starts to burn, place aluminum foil on top to prevent burning.
Serve while warm, and ENJOY!