A spicy meaty seitan salami made from seasoned wheat gluten.
In a small saucepan, warm 1 tablespoon of the oil over low heat and add the smoked paprika, red pepper flakes, black pepper, minced garlic, garlic powder, and onion powder.
Spread the wheat gluten dough out flat and drop small pieces of very cold coconut oil on it (totaling about 1 additional tablespoon of coconut oil). (This will simulate the fat in a traditional salami.) Then roll the gluten to trap the pieces in the center of the salami. (You can omit this step for a lower-fat vegan salami.)
Shape the seitan salami into a smooth log traping the little bits of oil in the center and wrap it tightly in foil. (You can wrap it in a layer of parchment before wrapping it in foil if you don't want the foil to touch your food.)