Preheat your oven to 350°F (175°C).

Melt the vegan butter and olive oil in a large Dutch oven over medium heat.

Add the sliced seitan, season with half the salt and pepper, and sear until golden brown on one side. Flip and brown the other side.

Add the mushrooms, season with the remaining salt and pepper, and stir. Let them cook for a few minutes until they release moisture. If they start sticking, add a splash of broth and stir.

Stir in the shallots and cook for a few minutes until softened. Add the minced garlic and cook for another minute.

Sprinkle in the flour, stirring until the seitan and mushrooms are well coated.

Increase the heat slightly and pour in the entire bottle of red wine. Add the bay leaves and thyme, stirring to combine.

Cover with a lid and place in the oven. Let it cook for 1 ½ hours, allowing the flavors to deepen into a rich, velvety sauce.

When the stew has about 45 minutes left, heat a small Dutch oven over medium heat.

Melt the coconut oil and add the vegan bacon, liquid smoke, carrots, pearl onions, and vegetable stock.

Reduce the heat to low, cover with a lid, and cook for 20-30 minutes until the vegetables are tender. Remove from heat.

Remove the stew from the oven and discard the thyme sprigs and bay leaves.

Ladle the seitan bourguignon into bowls and top with the prepared vegetables.

Serve with mashed potatoes or crusty bread, and sprinkle with fresh chopped parsley for a perfect finish.