Chick'n Seitan - Take 2 or 'Coq-less Au Vin'

We used some of Tracy's Chick'n Seitan to make 'Coq-less Au Vin'...

...and MAN was it ever GOOD!!! It's one of the best dinners I've made in a while - served with fresh Ciabatta Bread - Roasted Asparagus (definitely the best way to cook asparagus) and some Leonardo's Eggless Noodles - and some Red-Red Wine...

Coq-less Au Vin - Adapted from the Joy of Cooking
3 Chick'n Breasts - recipe link above
4 oz Fakin' Bacon
1 cup chopped onions
1/2 cup chopped carrots
Fry the Fakin' Bacon in a little bit of olive oil until browned - remove from the pan and add the onions and carrots - stirring occasionally until the vegeatables are tender. Stir in 3 tablespoons all-purpose flour and stir to make a roux. Stir in:
3 cups dry red wine
1 cup vegetable stock
2 tablespoons tomato paste
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
Increase the heat to high and bring the sauce to a boil, stirring constantly. Return the Fakin'bacon and the Chick'n to the sauce pot. Reduce heat until the liquid barely simmers. Cover and cook about 25 minutes.
Heat 2 Tablespoons Olive Oil in a wide skillet over medium-high heat and add:
1 cup frozen pearl onions - pinch off the outer skin
8 ounces sliced mushrooms
Cook tossing until the mushrooms give up their juices. Add to the sauce pot and season with Salt and freshly ground black pepper to taste.
Serve with Boiled potatoes or noodles.