Finely chop the onion and mince the 3 cloves of garlic.

Heat 1 tsp cooking oil in the frying pan over medium heat. Fry the chopped onion and garlic until softened, about 4 to 5 minutes.

Stir 3 tbsp tomato paste, 2 tsp steak seasoning, and a pinch of salt into the softened onion mixture. Cook for 1 minute.

Pour in 125 ml red wine, 300 ml vegetable broth, and 2 tbsp dark soy sauce. Bring the mixture to a gentle simmer.

Stir 175 g large soy chunks into the simmering liquid. Cover the pan, remove it from the heat, and let the chunks soak for 10 minutes.

Transfer the rehydrated soy chunks to the cutting board if they are very large. Chop them into smaller pieces.

Transfer the soy chunk mixture to a mixing bowl. Add 10 tbsp cornstarch and 4 tbsp prepared glaze, then knead until it forms a cohesive mixture.

Lay plastic wrap on the work surface and place the soy mixture in the center. Press it into a compact loaf shape and roll the plastic wrap tightly around it.

Chill the wrapped loaf in the refrigerator for 30 minutes. Preheat the oven to 190°C (375°F) near the end of chilling.

Combine 1 tbsp soy sauce, 2 tbsp balsamic vinegar, 1/2 tsp smoked paprika, 2 tbsp maple syrup, 1 tsp mustard, and 1 tbsp blackberry jam in a mixing bowl. Stir until the glaze is smooth.

Line the baking pan with parchment paper and unwrap the chilled loaf. Place the loaf in the lined pan.

Brush the loaf with some of the glaze. Bake at 190°C (375°F) for 25 minutes.

After 20 minutes of baking, brush the loaf with more glaze. Return it to the oven for the remaining 5 minutes.

Rest the baked vegan roast for 5 minutes. Brush it with the remaining glaze before slicing and serving.