In a large mixing bowl, combine vital wheat gluten with smoked paprika, garlic powder, fennel seeds, sea salt, onion powder, oregano, parsley, black pepper, and chili flakes. Whisk them together until evenly blended.

In a separate bowl, whisk together low-sodium vegetable broth, tomato paste, avocado oil, soy sauce, and liquid smoke until smooth and homogenous.

Gradually add the wet mixture to the dry ingredients, stirring with a fork or wooden spoon. Knead the dough for about 5 minutes until it's firm and elastic.

Divide the dough into two equal portions and roll each part tightly into a log. Wrap each log in aluminum foil, twisting the ends to seal.

Fill a large pot with water to boil. Place your wrapped salami logs into a steaming basket and steam for 30-40 minutes.

Carefully remove the salami from the pot and let cool completely while still wrapped in foil. Once cooled, unwrap and slice into pieces.