Seitan Bourguignon

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2 tablespoons olive oil

4 (1/2-pound) packages traditional-flavored seitan, broken into bite-size pieces

4 shallots, minced

2 large carrots, peeled and sliced crosswise into 1-inch pieces

3 cloves garlic, coarsely chopped

2 tablespoons tomato paste

1/2 (750 mL) bottle pinot noir

1 cup homemade or store-bought low-sodium vegetable stock

1/4 cup chopped fresh flat-leaf parsley, plus more for garnish

1 large bay leaf

1 teaspoon dried thyme

15 pearl onions, fresh or frozen, peeled

3 tablespoons all-purpose flour

2 tablespoons margarine

Coarse salt and freshly ground black pepper

Mushroom "Bacon" Topping

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