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In a large mixing bowl, combine all the dry ingredients: vital wheat gluten, nutritional yeast, chickpea flour, smoked paprika, garlic powder, fennel seeds, dried thyme, dried sage, red pepper flakes, and salt.
In a separate bowl, whisk together the wet ingredients: vegetable broth or water, soy sauce or tamari, tomato paste, and olive oil.
Pour the wet ingredients into the dry ingredients and mix to form a dough. Knead the dough for about 3-4 minutes until it becomes elastic and well combined.
Divide the dough into 4 equal portions and shape each portion into a sausage shape. Wrap each sausage in aluminum foil, twisting the ends to secure them.
Place the wrapped sausages in a steamer basket or a large pot with a steaming rack. Steam the sausages for about 30-40 minutes.
Once the sausages are steamed, carefully unwrap them and let them cool slightly.
Optionally, you can brown the sausages in a pan with a little oil for a few minutes on each side to achieve a crispy exterior.