2 or 3 large potatoes, cut in wedges
4 large ripe tomatoes, peeled and seeded
1 onion, chopped, optional
2/3 cup vegetable stock
2/3 cup tomato paste
1 small bell pepper, cut in strips
4 1/2 ounces mushrooms, sliced or quartered
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 cup soy cheese, grated
salt and pepper, to taste
1. Preheat oven to 375 degrees F. Parboil the potatoes in a pan of boiling water for about 15 minutes or until nearly cooked. Saute onion in olive oil, if using. Drain potatoes well and place in an oiled or sprayed shallow oven proof dish.
2. Place chopped tomatoes and onions (if using) on top of potatoes. Mix vegetable stock and tomato paste together and pour over potatoes and tomatoes.
3. Add the remaining ingredients ending with the cheese, which you sprinkle on top. Bake 15-20 minutes, or until bubbling and cheese is melted and golden brown.