To a medium bowl add the vital wheat gluten, garbanzo flour, ground sage, onion powder, garlic powder and salt. Mix well.
To a small bowl add vegetable broth , tomato sauce and maple syrup. Mix well.
Pour the vegetable broth into the dry mixture and start mixing. It will come together very quickly and will be moist.
Start to knead the dough making sure all is well incorporated. Only knead for about 2 or 3 minutes. It should be stretchy and pull back but still pliable.
Pull apart into about 11 pieces and roll between your palms into longish rolls. Place into the Instant Pot/pressure cooker. They aren't pretty but they will taste great. As they cook the 'sausage' rolls will double in size and you will end up with a couple of cups of seitan. When you slice them into rounds they will be nice little discs to quickly fry.
Pour the 1 1/2 cups vegetable broth, 1 1/2 cups water and 2 tablespoons tomato sauce over the seitan logs in the Instant Pot.
Close lid, make sure the top knob is turned to sealing. Press manual on the front of the pot. Push button to 4 (meaning 4 minutes) and that's it. The Instant Pot will make a click and start to build pressure.
It will take about 15 minutes to build pressure and cook. Leave them in the pot and let them set and they will cook more as the pressure is naturally releasing. Don't vent. In about 40 minutes or even longer (I let it go an hour) go ahead and vent. It may already have cooled completely but vent to make sure and then open the lid.
Remove the 'sausages' from the liquid and place in a glass bowl. You can eat them right away, add to your recipe or keep in the fridge overnight. They are great the next day.
If you're cooking right now then slice each 'sausage' into rounds. I like them sort of thick - so about 1/2" thick. If your rolls puffed up more than you thought they would you can cut your disks into halves also.
If you are cooking your dinner now then while your seitan is cooking go ahead and cook the rigatoni according to package directions then drain and and set aside.
Heat 1 tablespoon oil in a large skillet and add the seitan disks and brown quickly over medium high heat. Remove and set aside.
Add the onion to the pan and saute about 10 minutes until the onion is translucent. Add garlic and cook another minute.
Add diced tomatoes and spices. Raise to a boil and then turn down and simmer about minutes.
Add the cooked rigatoni and browned seiten. Heat through for about 5 to 10 minutes.