This recipe is listed as Dairy or Pareve. In itself the dish is pareve, but it's best served with cheddar cheese as a garnish. For a vegan and lactose-free version, the cheese may be left out.

Mince a couple of large onions. Sautee them in olive oil (in a large deep frying pan -- skillet or wok is good) until they're starting to go brown. Add chopped garlic and sautee a little more.

Chop two packages of mushrooms into large chunks. Sautee in separate frying pan, add to the onion-garlic mix.

Add two cans of vegetarian baked beans. Add a couple tablespoons of brown sugar, several shakes of black pepper, some soy sauce, and a little basil. Mix well and let simmer for a while.

Cut two tomatoes into chunks. Add to the stew about ten minutes before you're ready to serve. Mix and let simmer, but not for too long.

Serve hot with grated cheddar cheese over the top. On the side, serve either homemade whole wheat bread or cornbread, and a mixed-greens salad. Drink: cold water or lemonade.