In a medium size bowl, put the warm water, honey, oil, and salt and mix together.

Put 2 cups of flour in and pour the yeast on top of the flour. Mix until well blended.

In a large skillet, put the oil, onions, seasonings, red pepper flakes and peppers and sauté till almost tender.

Add the fresh eggplant, potatoes, and turkey pieces and sauté until eggplant is tender.

Stir in the Tofutti Better than Sour Cream and Vegenaise and set the filling aside.

Place the dough on the counter and gently pull to form a rectangular shape.

Spread the filling on top evenly, and starting at one of the long ends, roll up like a cinnamon roll.

Slice into 20 pieces, then place on a tray that has been sprayed with non-stick cooking spray or is lined with a silicone baking mat.

Bake at 350 degrees for about 25 minutes.

Serve with scrambled tofu and a fresh fruit salad. Enjoy!