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Fry the onion and garlic in a little oil.
Add the tomato paste, steak or chicken seasoning, salt, red wine, vegetable broth, and dark soy sauce. Bring to a simmer.
Stir in the soy or pea chunks, cover, remove from heat and let sit for about 10 minutes.
If the chunks are too big, cut them a little smaller with a knife.
Mix/knead the cornstarch and 4 tbsp of the glaze well.
Put the mixture onto cling film, press into a loaf and roll up tightly. Put the log in the fridge for about 30 minutes (or prepare it the day before).
Place the log in a baking pan with baking paper.
Mix the ingredients for the glaze: soy sauce, balsamic vinegar, smoked paprika, maple syrup, mustard, and blackberry jam.
Brush the roast with some of the glaze and bake in a preheated oven at 190°C for 25 minutes, brushing again after 20 minutes.
After baking, let it stand for about 5 minutes, brush with the remaining glaze and enjoy.