Forktionary

Bad Hunter Stew Aka Setian Stew Recipe

A hearty and flavorful vegetarian stew inspired by classic hunter's stew, but with a delicious vegan twist! Phil's accidentally brilliant creation uses seitan for a meaty texture and is perfect for a cozy Christmas dinner or any chilly evening. This recipe is surprisingly easy to make and packed with umami goodness from mushrooms and miso.

Prep Time 15 mins
Cook Time 30 mins
Calories 227 kcal
Protein 13g
Rating 5.0 (1 Reviews)
Bad Hunter Stew Aka Setian Stew 70

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bad Hunter Stew Aka Setian Stew

  • 1.5 cups water (plus optional water for thinning)
  • 1/2 cup dried wild mushrooms
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 2 medium turnips, chopped
  • Not used in this recipe
  • 2 medium potatoes, chopped
  • 8 ounces fresh mushrooms (can include shiitake), sliced
  • Not used directly; 1 tablespoon tomato powder is used instead
  • 8 ounces seitan, cubed
  • Part of 1 tablespoon dried herbs (optional)
  • Part of 1 tablespoon dried herbs
  • Part of 1 tablespoon dried herbs (optional)
  • Not used in this recipe; red cooking wine or port is optional
  • 1 tablespoon arrowroot powder (plus more if needed)
  • 2 tablespoons fresh parsley, chopped
  • freshly ground black pepper, to taste
  • 1/4 cup dried porcini mushrooms (optional)
  • 1 tablespoon tomato powder
  • 2 tablespoons white or yellow miso paste
  • 1/2 cup vegan-friendly red cooking wine or port (optional)
  • Part of 1 tablespoon dried herbs (optional marjoram)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Bad Hunter Stew Aka Setian Stew? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Bad Hunter Stew Aka Setian Stew

  1. Boil 1 cup of water and soak dried mushrooms (1/2 cup) for 30 minutes.
  2. Reserve the soaking water, straining out any debris.
  3. If using porcini mushrooms (1/4 cup), set aside until step 10.
  4. In a large pan or pot over medium heat, sauté 1 medium onion (chopped), 1 medium carrot (chopped), 2 medium turnips (chopped), and 2 medium potatoes (chopped) for 3-5 minutes, until the onion softens.
  5. Add 8 oz fresh mushrooms (sliced), 1 tablespoon tomato powder, and 1/4 cup water. Cook for 5 minutes.
  6. Stir in 8 oz seitan (cubed), 1 tablespoon dried herbs (e.g., thyme, rosemary), and the rehydrated dried mushrooms (chopped). Cook for 5 minutes.
  7. Add the reserved mushroom soaking water and porcini mushrooms (if using).
  8. Add 2 tablespoons white or yellow miso paste and stir well to combine.
  9. Cook for 10 minutes, or until the vegetables are almost tender.
  10. In a small bowl, whisk together 1/4 cup water and 1 tablespoon arrowroot powder until smooth.
  11. Add the arrowroot mixture to the stew and cook over medium heat, stirring constantly until thickened (about 1-2 minutes).
  12. If the stew is too thick, add water 1 tablespoon at a time. If it's too thin, add more arrowroot 1 teaspoon at a time.
  13. Season generously with freshly ground black pepper.
  14. Stir in 2 tablespoons chopped fresh parsley just before serving.
  15. Optional: Add 1/2 cup vegan-friendly red cooking wine or port for extra depth of flavor.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

32g

Fat

0g

Carbs

17g

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Main Dish Vegetables European Vegan Vegetarian English Stews Dietary