Prepare a 10 cup dough ball with good quality bread flour (4% protein)

Let the dough soak in salt water for 4-6 hours

Wash the dough until opaque

Blend 4 oz of drained tofu, 2 Tbs of malt flour, 4 tbs neutral oil, 1 tbs poultry seasoning, 2 Edward and son's no chicken cubes, 1 tablespoon Torula yeast, and ½ tablespoons high visc methyl cellulose (optional) in a food processor

Add titanium dioxide for color if desired

Add the washed gluten and blend until well mixed with visible strands of gluten

Let the mixture rest for 1-2 hours

Prepare broth by boiling 1½ liters of water and dissolving 3-4 Edward's and Son's no chicken cubes

Add 1 onion, 2 stalks celery, 1 head garlic, 3 bay leaves, and fresh pepper to the broth

Mix 2 tbs poultry seasoning with 1 teaspoon each of garlic powder, onion powder, fresh pepper, and 1 teaspoon salt

Make a rectangle from the rested gluten and mound your favorite stuffing in the center

Roll up the dough and seal the seams

Spread the seasoning rub on the dough

Wrap in a double layer of cheese cloth and truss with kitchen string

Steam for 90 minutes in an Instant Pot or slow cook in the broth for a few hours

Alternatively, simmer in the broth for 2 hours if you don't have an Instant Pot

Allow the roast to cool in the broth overnight without unwrapping

Next day, Chop up a poultry blend of fresh herbs and wrap seitan with broth-soaked rice paper. coat the roast with fresh herbs and brush on butter

Roast in an air fryer at 400 degrees for 15 minutes