1. Begin by putting the brown rice on to cook by bringing it to boil in a small saucepan and turning down to simmer for approximately 35 minutes.

2. Sauté the garlic and sliced leeks in a pan over a high heat to begin with. Add water a little at a time to prevent the leeks from sticking to the pan or a little olive oil if you prefer.

3. Turn the heat down to medium and let the leeks cook until they start to break apart-you may need a wooden spoon/utensil to do this.

4. Once these have softened, add in the sliced mushrooms and fry these until slightly browned.

5. Add in the dried thyme, lemon juice and peas and stir to combine. The peas should defrost in the pan.

6. Next, add in the plant based milk and bring the vegetables to the boil.

7. Whilst it is boiling, tip in the nutritional yeast and let it simmer for a few minutes; the sauce should become thick and creamy.

8. Once cooked, drain the brown rice and add this into the pan.

9. Stir to combine and serve with a sprinkle of fresh parsley.