In a large mixing bowl, combine 1 cup of vital wheat gluten, 2 tablespoons of smoked paprika, 1 tablespoon of garlic powder, and other spices until blended.

In a separate bowl, whisk together 1 cup of low-sodium vegetable broth, 2 tablespoons of tomato paste, 2 tablespoons of avocado oil, 2 tablespoons of soy sauce, and 1 teaspoon of liquid smoke until smooth.

Pour the wet ingredients into the bowl with the dry ingredients, stirring until a cohesive dough forms.

Knead the dough on a clean surface for about 5 to 7 minutes until it becomes firm and elastic.

Divide the dough into 2 portions and shape each into a log or patty, wrapping tightly in parchment paper or aluminum foil.

Steam the wrapped salami over boiling water for about 30 to 40 minutes until firm, or bake at 350°F for 30 minutes.

Allow the salami to cool completely at room temperature before slicing.