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. Using the S-blade, blend until smooth. Add the vital wheat gluten and then blend the mixture until it is mixed well and forms a ball in the food processor.

By hand method: If you do not have a food processor, use a blender or immersion blender to blend together everything but the vital wheat gluten together until smooth. Now in a large bowl, use a strong spatula or wooden spoon to mix in the vital wheat gluten, mixing well, until a ball forms.

Place your ball of seitan on a sheet of aluminum foil. Wrap the foil around the ball securely but not too tightly.

Fill a large pot with several inches of water and place a steamer basket inside. Bring the water to a boil, then add the foil-wrapped seitan to the steamer basket. Cover the pot and steam for 1 hour.

Remove it from the steamer and let it cool. For the best texture, refrigerate the seitan overnight.

Preheat your oven to 400°F (200°C). Lightly grease a baking tray.

In a small bowl mix together the melted butter, garlic, soy sauce or salt, thyme, and black pepper.

Remove the foil from the cooled seitan and place it in the baking tray. Brush generously with the butter-garlic mix.

Run the rice paper underwater and allow it to soften for about 30 seconds. Place the rice paper over the roast and brush the butter and garlic mixture over the rice paper.

Bake the roast for 15 minutes. Brush with the remaining butter garlic mixture, then return to the oven and continue to bake for another 15 - 25 minutes until the outside is golden brown.

Allow to cool for 10 minutes before slicing.