For food processor method: Add tofu, nutritional yeast, 2 tablespoons water, miso paste, onion powder, vegetable broth powder, garlic powder, salt, thyme, and sage to food processor. Blend until smooth. Add vital wheat gluten and blend until mixed well and forms a ball. If dough is too dry, add more water 1 tablespoon at a time.

By hand method: Blend everything but vital wheat gluten until smooth in a blender or immersion blender. In a large bowl, mix in vital wheat gluten until a ball forms. If dough is too dry, add more water 1 tablespoon at a time.

Place seitan ball on a sheet of aluminum foil and shape as desired. Wrap foil securely but not tightly, preferably with a double layer.

Fill a large pot with several inches of water and place a steamer basket inside. Bring water to a boil, then add the foil-wrapped seitan to the steamer basket. Cover and steam for 1 hour or until internal temperature reaches at least 160°F (71°C).

Let the steamed seitan cool, then refrigerate overnight for the best texture.

Preheat oven to 400°F (200°C) and lightly grease a baking tray.

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

Remove foil from cooled seitan and place in the baking tray. Brush with the butter-garlic mixture. Soften rice paper in water for about 30 seconds and place over the roast. Brush with remaining butter-garlic mixture to stick it down.

Bake for 15 minutes. Brush with remaining butter-garlic mixture, then continue to bake for another 15-25 minutes until golden brown. Cool for 10 minutes before slicing.