Drain the artichoke hearts, kidney beans, and sliced beetroot thoroughly; press the artichokes and beetroot dry with paper towels.

Add the drained vegetables, garlic clove, soy sauce, olive oil, mustard, ketchup, red wine, vegetable stock cube, nutritional yeast, smoked paprika, dried thyme, and onion powder to the food processor.

Process the mixture into a small, moist paste; stop when no large pieces remain.

Transfer the paste to a mixing bowl and fold in the mustard seeds.

Add all of the vital wheat gluten and stir with a wooden spoon until a dough starts to form.

Knead the dough briefly just until evenly combined; stop immediately to avoid a rubbery texture.

Shape the dough into a compact roast and pull the roast net over it.

Cook the wrapped roast sous vide for 90 minutes, or keep it submerged in hot dark vegetable broth without letting the broth boil.

Cool the cooked roast completely until firm; this resting stage develops its meat-like texture.

Warm the cooled roast in the oven until heated through.

Heat the frying oil in a frying pan and sear the roast briefly on every side until browned.