Preheat oven to 425°F. Combine seitan, just 1 tsp paprika, 1 tsp vegetable oil, and a pinch of salt and pepper in medium bowl and toss to coat. Set aside.

Combine potato, just 1 tsp paprika, 1 tbsp vegetable oil, and a pinch of salt and pepper on foil-lined baking sheet and toss to coat. Roast until golden brown, 25 to 30 minutes.

Heat 1 tbsp vegetable oil, shallot, and a pinch of salt and pepper in large nonstick skillet over medium heat. Cook until fragrant, 1 to 2 minutes. Add seasoned seitan and cook, undisturbed, until seitan begins to crisp, 4 to 5 minutes. Stir and continue to cook until all seitan pieces are crispy, 4 to 6 minutes. Turn off heat, add maple syrup, and stir until evenly coated. Season to taste with salt and pepper. (TIP: The smaller the seitan is crumbled, the crispier and more delicious it will be.)

Stir together cucumber, piquanté peppers, basil, vinegar, and a pinch of salt and pepper in medium bowl.

Arrange lettuce cups on plates. Divide crispy maple seitan between lettuce cups. Top with cucumber salad and dollop with ranch. Serve with paprika fries. Enjoy! (TIP: If you find lettuce cups too messy, chop the lettuce and make a salad.)

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.