Not a huge fan of natto (in fact, I think it's gross). But I do love chuegookjang, which is a Korean fermented bean paste casserole (kind of like miso but funkier).
As you're a vegan, start out with making a broth from some kombu. Then add some cubes of potatoes, shitake mushrooms, zucchini, tofu, chili peppers -- whatever you want. I would mash the natto with some garlic and hot chili peppers. When your kombu broth with all the vegetables are cooked, take it off the heat and add some of the natto paste. You add it at the end because the natto has all these beneficial bacteria that's destroyed when you cook it.
Because the natto is diluted and you've got these other items like chilis and garlics, I find this less funky and much more palatable than straight ol' natto.