Add all ingredients to a large stockpot and bring to a boil over high heat.

Reduce heat to low and simmer 1 hour.

Strain liquid and return to stove on medium-low heat. Discard solids.

Combine vital wheat gluten and bread flour in a food processor (minimum 11-cup capacity) fitted with an ‘S’ blade and pulse to blend.

Add tofu, water, olive oil, miso paste, nutritional yeast, salt, onion powder, garlic powder and poultry seasoning to a blender and blend on high speed until smooth.

Turn on the food processor and add liquid ingredients to dry ingredients through the top while running.

Process until machine is laboring to turn the dough (this is the best indication the gluten has sufficiently developed).

Remove dough from food processor and use hands to form into a tight loaf.

Roll up tightly with parchment paper, followed by heavy duty aluminum foil. Fold in the ends to create a package which will hold the steam in during cooking.

Double-wrap with another piece of aluminum foil and place on a steaming rack inside an 8-quart pressure cooker (InstantPot) with 2 cups of water covering the bottom (see notes)

Steam on high pressure 90 minutes and allow to naturally release 20-30 minutes before opening the cooker.

Remove foil, gently pierce roasts with a fork a few times on each side, and simmer in Turkey-Style Broth for 45 minutes.

Transfer roasts to a plastic zip bag or storage container, and cool completely in refrigerator 4 hours or overnight.

15 minutes prior to service, heat butter and olive oil in a large skillet over medium heat.

Using a pair of tongs, slowly rotate seitan roasts in hot oils to brown all sides.

Once browned on all sides, remove roast from pan and set aside.

Add garlic to pan and saute 2 minutes, then add white wine and herbs.

Bring to a boil, replace seitan roast and reduce heat to keep warm until ready to serve.

Transfer roast to a serving platter, spoon remaining pan glaze over, and garnish as desired for display.