In a large mixing bowl, whisk together the wheat gluten, paprika, garlic powder, fennel seeds, onion powder, oregano, parsley, salt, pepper, and cayenne until well combined.

In a separate bowl, whisk together the broth, tomato paste, olive oil, soy sauce, and liquid smoke until well combined.

Pour the wet ingredients into the dry and stir well until the mixture begins to come together until it resembles a ball of dough.

Place the ball on a clean cutting board. Using your hands, knead and press the ball for 1 to 2 minutes until smooth and completely combined.

Cut the ball of salami in half. Roll the 2 pieces into the shape of a salmi log that is approximately 6 inches long.

Wrap each salami in parchment paper and then wrap these in aluminum foil, making sure the foil is long enough to overlap. Twist the ends of the foil to close around the salami.

Add just enough water to a large wide pot that you can fit a steamer basket into, without allowing the water to rise above the basket. Bring this to a boil and then reduce the heat to maintain a low simmer. Place the salami inside the basket and cover the pot. Steam for 45 to 60 minutes, keeping an eye on the water to make sure it doesn't completely boil away. Check the salami at 45 minutes and continue to cook until it feels solid and able to hold its shape.

Place the salami on your cutting board and gently remove the foil and paper. The salami should appear smooth and feel firm to the touch.

Allow the salami to cool completely. Slice and enjoy as you would any sliced deli meat in sandwiches, on a charcuterie board, or as a pizza topping.

Seal and store in the refrigerator for up to one week or in the freezer for up to three months.