To the bowl of food processor add the cannellini beans, tomato sauce, tamari, nutritional yeast together with all the spices, herbs, wheat gluten and 1/2 cup of water. Process until a dough is form. Carefully transfer to your kitchen counter or a pastry board.
Knead the dough (sprinkling with more wheat gluten as need not to stick) for a few minutes until a fibrous texture is visible. Three to five minutes is all it takes. Form the sienna into a loaf.
Meanwhile bring a pot of water to a boil and add a pinch of salt. Transfer the roast to the boiling water and turn down the heat if needed so a gentle but constant simmer is achieved. Boil for 25 minutes keeping an eye on the pot so it doesn’t boil over. Transfer to a plate.
Fill a bowl with warm water (use a similar size with the rice paper).
Submerge one sheet of rice paper in the water and count to 7. Remove and transfer to a wet plate.
Place your roast on top of the soaked rice paper then start folding it upwards.
Dip the other rice paper in the water until softened then place it on top of the roast and wrap it downwards.
Brush the top with some olive oil and sprinkle with paprika, sea salt and freshly cracked black pepper. Use your fingers to rub in all the spices.
Transfer the roast to a small baking dish lightly oiled or lined with parchment paper. I like to lay mine on top of fresh herbs, bay leaf, rosemary and thyme and a couple of slices of lemon or orange.
Preheat your oven to 400”F and bake the roast for 20 to 25 minus until golden brown and crisp on top.
Allow to cool off for a few minutes before slicing into it and serving with your favorite vegan gravy, cashew queso or chimichurri sauce.