INGREDIENTS

• 1 cup Run of the Mill Steel Cut Oats
• 4 cups vegetable stock
• 2 tablespoons unsalted butter 
• 1 leek (white and light green part only), halved lengthwise then cut crosswise into thin slices
• 1/2 teaspoon kosher salt
• 2 garlic cloves, minced
• 12 ounces assorted mushrooms, chopped
• 2 teaspoons chopped fresh thyme leaves
• 1 teaspoon ground dried sage
• 1/4 teaspoon ground black pepper
• 1/4 cup dry white wine
• 1/2 cup grated vegan Parmesan cheese, plus additional for garnish
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley, for garnish

PREPARATION

1. Heat stock in a saucepan (medium heat), and reduce to low and leave to simmer.
2. Add butter to skillet on medium-high heat.
3. Cook leeks and add salt in buttered skillet for 2 minutes. 
4. Add garlic, mushrooms and herbs, and cook for 7-8 minutes or until browned.
5. Add wine, and cook for 1 minute, stirring constantly.
6. Reduce heat to medium/medium-low, and add 2 ladles of hot stock. Stir continuously until absorbed.
7. Add ladles of stock one by one, stirring constantly until absorbed. 
8. Repeat until all stock is used up, cooking for a total of 18-22 minutes or until oats are tender.
9. Stir in cheese and lemon juice vigorously to finish.
10. Garnish with parsley and more cheese, and enjoy!