West African Peanut Soup + Easy Vegan Parmesan Cheese
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 cup uncooked brown rice
  • 1 tablespoon coconut oil
  • 3 cups vegan vegetable stock
  • ½ cup red onion, diced
  • 1 cup carrot, chunked
  • ½ cup peanuts
  • 3 tablespoons tomato paste
  • ¼ cup peanut butter
  • A couple of dashes of hot sauce
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground black
  • pepper
  • Nondairy Parmesan Cheese (find in cookbook)
Instructions
  1. Cook the brown rice. If you don’t have a rice cooker,place the rice and 2 cups of water in a medium-size saucepan. Bring the rice to a boil over high heat. Cover the pot and let simmer over medium-high heat until the water is absorbed and the rice is tender, 40 to 50 minutes.
  2. Check that the rice is done and then remove from the heat.
  3. In a large pan, heat the coconut oil over medium heat.
  4. Add the onion and sauté for about 10 minutes, until the onion is translucent.
  5. Add the vegetable stock and carrot and bring to a boil.
  6. Add the peanuts, tomato paste, peanut butter, hot sauce, salt, and pepper. Stir well.
  7. Add the cooked rice and heat through. Serve hot in a bowl, with Parmesan sprinkled on top.
  8. Storing in the refrigerator:
  9. Will keep covered in the refrigerator for up to 4 days.
  10. Freezing: Let cool to room temperature. Freeze in hardsided freezer containers for up to 3 months. To prepare after freezing, defrost in the refrigerator overnight because it is a pretty solid mass and will take longer to thaw.
  11. Reheating:Place in a saucepan
Recipe by Peppers and Peaches at https://www.peppersandpeaches.com/west-african-peanut-soup-the-make-ahead-vegan-cookbook-review/