Prepare White Fat: In a mixing bowl, combine vital wheat gluten, cornstarch, onion powder, and garlic powder until well blended. Gradually stir in vegetable stock and toasted sesame oil, mixing until a dough forms. Knead briefly for about 1 minute until smooth, then cut into small chunks that will be your 'white fat' pieces for the Vegan Salami.

Make Salami Base: In a large bowl, mix vital wheat gluten, nutritional yeast, smoked paprika, onion powder, garlic powder, and red pepper flakes. In a separate container, blend the wet ingredients: toasted sesame oil, soy sauce, tomato paste, maple syrup, liquid smoke, Dijon mustard, crushed garlic, pickled beets, salt, and pepper until smooth. Combine the wet and dry ingredients and knead lightly for 1 minute.

Form Salami: On a clean surface, flatten the salami dough into a rectangle. Place the chunks of 'white fat' evenly over the dough, then roll it into a sausage shape, ensuring the fat is enclosed. If desired, cut the log in half and roll the edges in ground black pepper for an extra kick.

Wrap and Steam: Carefully wrap each sausage in parchment paper, followed by aluminum foil. Prepare a steaming setup by boiling water in a pot. Place the wrapped salami in the steamer basket and steam for 40 minutes. Once done, allow them to cool to room temperature before refrigerating to set.

Slice and Serve: Once your Vegan Salami has chilled completely, unwrap the foil and parchment. With a sharp knife, slice the salami into thin rounds and serve.