Put the wheat gluten and all the spices up to and including salt in a food processor and mix briefly.
Add the beetroot, 1 tbsp of mustard, tahini and maple syrup and blend until a homogeneous dough is formed.
Knead the dough for 3-4 minutes and then form a roast.
Heat a large frying pan with a little oil, brush the roast with the remaining mustard and fry briefly on all sides.
Add white wine, broth, onion, carrots and garlic cloves and simmer on low heat with the lid half closed for 90 minutes.
Add a little broth from time to time if necessary and turn the roast 2-3 times.
Once the roast is ready, heat a large frying pan with a little oil and fry the roast on all sides for 3 minutes until it forms a crust.
Blend the vegetables and the remaining liquid and use as a sauce.
Cut the roast into thin slices and serve immediately.
If you want to achieve a "meatier" texture, you can let the roast rest in the fridge for one night and reheat it briefly in the oven the next day.