Pumpkin Stuffed with Vegetable Stew

Ingredients

• 1 fennel bulb with fronds
• 2 medium parsnips (1/2 pound total), peeled, quartered, cored, and cut into 1-inch pieces
• 1/2 pound celery root (sometimes called celeriac; 1/2 of 1 medium), peeled and cut into 1-inch pieces
• 3 medium carrots, peeled and cut into 1-inch pieces
• 14 small shallots (about 1 pound), peeled and left whole, plus 1/2 cup chopped
• 3 tablespoons olive oil, divided 2 red bell peppers
• 1 (8- to 9-lb) pumpkin (preferably cheese, pie, or Sweet Meat variety)
• Roasted-vegetable and wine sauce , heated
• 3 tablespoons unsalted butter
• 1/2 pound fresh cremini mushrooms, trimmed and halved
• 1/4 pound fresh chanterelle mushrooms, trimmed
• 1 pound seitan (seasoned wheat gluten), cut into 1/2-inch pieces
• 1 teaspoon chopped thyme, divided
• 1 tablespoon chopped flat-leaf parsley
• 1/2 teaspoon grated lemon zest

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