Note: Before you begin this recipe, I would suggest that you take a look at the step-by-step images earlier in this post so you know what visual cues to look out for.

1. Preheat oven: Preheat the oven to 390°F / 200°C. Brush a bundt cake tin generously with olive oil and sprinkle black and white sesame seeds at the bottom and slightly up the edges. Set aside.
2. Soak the TVP: Soak the TVP crumbles (1½ cups) in boiling water (enough to cover plus an extra inch), with a plate on top of the bowl. Set aside for 10-15 minutes to rehydrate.
3. Toast the walnuts and spices: While the TVP soaks, chop the walnuts (1 cup). In a large pan over medium heat, lightly toast the walnuts along with the fennel seeds (2 teaspoons) and red pepper flakes (½ teaspoon) until fragrant and the walnuts start to release their natural oils, about 2-3 minutes. Transfer them to a large bowl and set aside. You’ll be adding all the filling components to this bowl as you go.
4. Sauté the onions and garlic: In the same pan, add the olive oil (2 tablespoons) and warm over medium heat. Sauté the diced onion with salt (½ teaspoon) until soft and translucent, about 7-8 minutes. Add in the garlic (3 cloves) and sauté for a further 1-2 minutes.
5. Cook the mushrooms and kale: Add the sliced mushrooms and cook until all the water from the mushrooms has cooked out and they start to brown a little. Add in the chopped kale, sautéing until it wilts and any extra water evaporates.
6. Drain the TVP: Drain the TVP crumbles and let them drain any excess water by placing the strainer over the bowl you used to soak them in.
7. Make the cashew cream: In a small blender, add the cashews (1 cup), salt (½ teaspoon), and water (½ cup / 110ml). Blend until smooth and creamy.
8. Combine the filling: Add the drained TVP, sautéed vegetables, cashew cream, cranberries (⅓ cup), nutritional yeast (¼ cup), sage (2 tablespoons), thyme (1 teaspoon), and black pepper (½ teaspoon) to the large bowl with the toasted walnuts and spices. Mix really well until everything is evenly combined. Your filling is now ready.
9. Layer the phyllo sheets: On a large clean surface, slightly overlap 6 sheets of phyllo in two rows (2 sheets by 3 sheets), and lightly brush them with olive oil. Add another layer of 6 sheets on top, and brush with olive oil again. Reserve the 4 sheets for the base and top of the bundt that are leftover.
10. Spread and roll the filling: Transfer the filling mixture, spreading it out evenly over the pastry sheets, leaving a slight gap on the edges. Roll the pastry evenly, trying to avoid it from tearing. You might find it helpful to have two people doing this part rolling and guiding the pastry.
11. Brush the roll: Brush the roll with olive oil, tucking in the edges so the filling doesn’t fall out.
12. Prepare the bundt base: Push two reserved phyllo sheets down in the middle of the prepared bundt tin (you’ll have to tear it to push through the center hole). Layer the sheets in a cross pattern, and brush with olive oil to create a good base for the bundt.
13. Spiral the roll into the tin: This part is very helpful to have two sets of hands. Start by placing the filled pastry roll on the outer walls of the tin, working the spiral in as you go. It doesn’t matter if it tears a little as you have the phyllo in the tin to help fix that.
14. Seal and finish: Comfortably press it down into the tin, making sure that it is level. Fold over the sheets that are hanging over the edge. Using the last couple of phyllo sheets, fold them and place them on top to create a good base for the bundt when you turn it out. Brush one last time with olive oil.
15. Bake: Place in the oven and bake for 40 minutes or until the pastry is nice and golden. Let it sit for 10-15 minutes to set before turning it out onto your serving plate. Don’t leave it in the bundt tin for too long as the pastry will go soggy and soft. It pairs beautifully with our herbed white wine sauce and these caramelized onion mashed potatoes.