Recipe – Tomato Pie

1 (9-inch) deep-dish pie shell, baked

4 medium plum tomatoes

2 Tbsp. chopped fresh basil

1 cup chopped white onion

½ tsp. salt

½ cup Veganaise

1 cup Rice Shreds cheddar cheese

Preheat oven to 375 degrees F. Halve tomatoes, remove seeds, and cut each half into about 6 wedges in bottom of baked pie shell. Sprinkle with ½ cup onion, ¼ teaspoon salt, and 1 tablespoon basil. Stir Veganaise and cheese together in a small bowl, and then spread half of mixture over onion layer. Repeat layering with remaining tomatoes, topping with the remaining Veganaise mixture. Bake 30 to 40 minutes, until golden brown. If piecrust starts over-browning, cover edges with aluminum foil. Allow pie to cool 20 minutes before serving.