In a large bowl, whisk together the vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, onion powder, crushed fennel seeds, dried thyme, cayenne, salt, and black pepper.

In another bowl, mix the vegetable broth, soy sauce, olive oil, tomato paste, maple syrup, and liquid smoke until smooth.

Pour the wet mixture into the dry mix and stir until combined. Knead the mixture for 2-3 minutes until it becomes elastic but not overly stiff.

Divide the dough into 4-6 portions and roll each piece into a sausage shape. Wrap each sausage tightly in parchment paper or foil.

Steam the wrapped sausages for 35-40 minutes until firm and springy. Let them cool slightly before unwrapping.

Pan-fry or grill the sausages with a little oil until browned and crisp on the outside.

Serve the sausages elegantly on a plate, drizzled with a herbaceous sauce made from fresh herbs, olive oil, and a splash of lemon juice for brightness.