To make the crust, combine the cornmeal, oil, ½ cup if heated stock, and pat into lightly oiled deep 9 inch pie or cake dish. Cook the beans over medium heat until heated. Pour the tamari sauce over the beans. Briefly cook the onion, carrot, celery in the remaining vegetable stock. Mix the spices and vegetables with the beans, and turn the mixture on top of the cornmeal crust. Bake at 350 degrees for approximately 25 minutes. Remove from the oven, sprinkle with soy cheese and bake for 5 minutes more.