I recently went to my first all vegan restaurant in Chicago while Brett and I were on a work trip. It was called Native Foods and everything we had was sooooo delicious. I took one of the menus home to try and recreate some of their menu options.
One of the specials they had the night we ate there was a peanut soup. I searched a little on-line and found one that seemed easy to make and didn’t use a lot of ingredients – two things that are still high priorities for me, begin so new to this whole vegan thing. It made a ton of stew, but Brett and I ate it all over the course of the week and it even started to taste richer the longer it was in the fridge. I think letting it sit allowed the peanut butter flavor to become more intense. Unless you’re allergic to peanut butter, you should really try this recipe out! It’s great in the fact that you can switch up a lot of the ingredients to use whatever you have in your pantry/fridge.