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To make the seitan: Food processor method: Add the tofu, nutritional yeast, 2 tablespoons water, miso paste, onion powder, vegetable broth powder, garlic powder, salt, thyme, and sage to your food processor. Blend until smooth. Add the vital wheat gluten and blend until it forms a ball.
By hand method: Blend everything but the vital wheat gluten until smooth. In a large bowl, mix in the vital wheat gluten until a ball forms.
Place the ball of seitan on a sheet of aluminum foil, shape it, and wrap it securely in foil.
Fill a large pot with water, place a steamer basket inside, and bring to a boil. Add the foil-wrapped seitan and steam for 1 hour.
Remove from the steamer and let cool. Refrigerate overnight for best texture.
Preheat your oven to 400°F (200°C) and lightly grease a baking tray.
Mix melted butter, garlic, soy sauce or salt, thyme, and black pepper in a small bowl.
Remove the foil from the cooled seitan and place it in the baking tray. Brush with the butter-garlic mix.
Soften the rice paper in water, place it over the roast, and brush with the butter-garlic mixture.
Bake for 15 minutes, then brush with remaining mixture and bake for another 15-25 minutes until golden brown.
Allow to cool for 10 minutes before slicing.