Soybean Tomato Casserole

Cook the soybeans and rice separately. In a medium sized bowl, combine the soybeans, corn, tomatoes, onion, celery, garlic, herbs and spices. In a small bowl combine the tomato paste and stock. Place half the cooked rice in a lightly oiled large casserole dish, and cover with the vegetable mixture. Spread the tomato paste over the vegetables and cover with the remaining rice. Sprinkle with grated soy cheese. Bake, uncovered for 30 minutes at 350 degrees.