1. Clean and slice the mushrooms. Heat the olive oil in a pot or deep frying pan and add the mushrooms over high heat for 5 minutes to allow them to release their moisture.
2. Add the onion and stir. Let it cook for 2-3 minutes until it becomes translucent.
3. Add the bulgur, tomato paste, and deglaze with the white wine. Let it cook for a few minutes to evaporate the alcohol.
4. Pour in the hot vegetable broth and stir. Add salt and pepper to taste.
5. Cover the pot and simmer for 10 minutes until the dish resembles pilaf in appearance.
6. Sprinkle with parsley and serve immediately with vegan cheese.