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Heat a glug of olive oil in a non-stick pan, then add the mushrooms and soy sauce. Cook until golden brown, then remove and set aside.
Heat another glug of olive oil over low-medium heat, then add the ginger and garlic. Cook for 2–3 minutes.
Add the leeks and cook slowly until they're soft and fragrant. (add some water if necessary)
While the leeks cook, prepare the cheesy sauce: In a blender, combine the tofu, soy milk, nutritional yeast, white miso, lemon juice, and olive oil. Season with salt and black pepper to taste, and blend until smooth.
Add the butter beans and cheesy sauce to the leeks, stir to combine, and warm through.
Top with the cooked mushrooms, fresh parsley, and a good crack of black pepper.