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For the stew, in a large Dutch oven over medium heat, melt butter and olive oil. Into pot, add seitan slices, season with ½ teaspoon salt and ½ teaspoon pepper, and allow to brown on one side. Flip and brown other side. Add mushrooms and remaining salt and pepper, and stir.
Preheat oven to 350 degrees. Into pot, add shallots and cook for three minutes. Add garlic, stir, and cook for three more minutes. Add flour and stir until seitan and mushrooms are well-coated. Increase heat and add bottle of wine, bay leaves, and thyme. Stir, cover with lid, and place in oven for 1½ hours.
For the vegetables, when 45 minutes remain, place a smaller Dutch oven on stove over medium heat and add coconut oil. Add vegan bacon and allow to brown around edges. Add liquid smoke, carrots, onions, and stock. Reduce heat to lowest setting, cover with lid, and allow to cook and soften for 20 to 30 minutes. Remove from heat.
Remove stew from oven and remove thyme sprigs and bay leaves. Divide into 4 serving bowls and top with vegetables.