To prepare the vegan seitan rolls, start heating the oven to 190°C (170° fan).
Grease a large baking tray.
Mix together the gluten, nutritional yeast and thyme in a mixing bowl.
Mix together the vegetable stock and oil.
Pour the wet ingredients into the dry ingredients and stir to form a ball of gluten. Knead for a few minutes.
Dab any excess moisture from the mixture.
Divide the dough into 4-6 pieces.
Press each piece flat and place on the baking tray.
Bake the vegan seitan for 10-15 minutes until golden, then turn them over and bake for a further 5-10 minutes. Place on a wire rack to cool.
Heat the vegetable oil in a frying pan and cook the leeks until soft.
Drain on absorbent kitchen paper and leave to cool.
Spread each piece of seitan with cream cheese. Sprinkle with chives, mint, paprika and red pepper flakes and arrange the leeks on top.
Roll up and secure the vegan seitan rolls with a skewer.