1. Clean and slice the mushrooms. Heat the olive oil in a pot or deep pan and add the mushrooms over high heat for 5 minutes until they release their liquids.

2. Add the onion and stir. Let it cook for 2-3 minutes until translucent.

3. Add the bulgur and tomato paste, then deglaze with the wine. Let the alcohol evaporate for a few minutes before adding the hot broth.

4. Finally, season with salt and pepper. Cover the pot and simmer for 10 minutes until it reaches a pilaf-like consistency.

5. Sprinkle with parsley and serve immediately with grated vegan cheese.