Drain the canned jackfruit and roughly break it apart.

Add the mushrooms and drained jackfruit to the blender.

Add 100 ml water and 2 tablespoons salted soy sauce to the blender.

Add toasted sesame oil, 45 g olive oil, 50 g sunflower oil, and liquid smoke.

Pulse the mixture until it is fibrous and finely chopped.

Transfer the fibrous mixture to a large mixing bowl.

Add vital wheat gluten and pea protein powder to the bowl.

Add garlic powder, salt, four-spice blend, and ground cumin.

Mix with a wooden spoon until the dry ingredients are incorporated.

Knead the dough by hand until it forms a cohesive ball.

Shape the dough into a compact roast and place it in the baking dish.

Preheat the oven to 180°C / 350°F.

Halve the clementines and peeled shallots.

Trim the tops from the garlic heads and slice the celery stalks diagonally.

Arrange the citrus, shallots, garlic, celery, and thyme around the roast.

Dissolve the vegetable stock cube in 260 ml boiling water.

Stir 2 tablespoons soy sauce, 20 g olive oil, and 20 g sunflower oil into the broth.

Pour the broth carefully into the baking dish around the roast.

Whisk bitter orange marmalade with soy sauce, chili flakes, and four-spice blend.

Bake the roast for 20 minutes at 180°C / 350°F.

Brush the marinade evenly over the roast after 20 minutes.

Return the dish to the oven and bake for 20 more minutes.

Rest the roast for 10 minutes before slicing.