Mix wine, silan, soy sauce, balsamic vinegar, grapeseed oil and salt in a large ziptop bag. Add roast to the marinade, seal well, and refrigerate overnight.

Preheat oven to 375 degrees Fahrenheit.

Heat vegan butter or margarine in a large skillet over medium-high heat and sear roast for seven to 10 minutes per side. While searing, baste with vegan butter and marinade. Cover and cook for one and a half to three hours, until desired level of doneness. Once cool enough to handle, cut into cubes.

Mix quinoa with mango and pomegranate and spread on a large platter. Top with cubed meat. To make dressing, mix olive oil, silan, soy sauce, balsamic vinegar, and salt, and pour over quinoa and meat.