In a large mixing bowl, combine vital wheat gluten, cornstarch, onion powder, and garlic powder. Gradually pour in vegetable stock and toasted sesame oil, mixing until combined. Knead for about 1 minute until elastic and smooth, then cut into small strips.

In a separate bowl, whisk together vital wheat gluten, nutritional yeast, smoked paprika, onion powder, garlic powder, and red pepper flakes. Blend sesame oil, soy sauce, tomato paste, maple syrup, liquid smoke, Dijon mustard, pickled beet slices, salt, and black pepper until smooth. Fold the wet mixture into the dry ingredients and knead briefly.

Shape the combined dough into a log, ensuring uniform thickness. Fold in the prepared white fat strips evenly. Roll in ground black pepper if desired.

Wrap the salami log tightly in parchment paper, followed by aluminum foil. Steam over medium heat for 40 minutes until firm and aromatic.

Let the salami cool at room temperature for about 30 minutes, then refrigerate until fully chilled before slicing into thin even pieces.