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Crispy Maple Seitan Lettuce Cups with Cucumber Salad & Paprika Fries
2 or 4 Serving Dinner

Crispy Maple Seitan Lettuce Cups

with Cucumber Salad & Paprika Fries

Tags: High-Protein <600 Calories Nut-Free Chef's Choice High Fiber Bone Health
SERVINGS
PREP & COOK TIME
35 min
CALORIES
590
FAT
20g
CARBOHYDRATES
68g
PROTEIN
45g

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INGREDIENTS

  1. 8 oz seitan, crumbled
  2. 2 tsp smoked paprika (divided)
  3. 1 russet potato, cut into 8 wedges
  4. 1 shallot, peeled and sliced
  5. 1 tbsp maple syrup
  6. 1 cucumber, diced
  7. 1.5 oz red piquanté peppers, roughly chopped
  8. 0.25 oz fresh basil, leaves roughly chopped
  9. 1 tbsp red wine vinegar
  10. 1 head of lettuce, leaves separated
  11. 1/4 cup vegan ranch dressing
  12. 2 tbsp + 1 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
Allergens: soy, wheat
Tools: Foil-lined baking sheet, Large nonstick skillet
SERVINGS
PREP & COOK TIME
35 min
CALORIES
590
FAT
20g
CARBOHYDRATES
68g
PROTEIN
45g

Get Recipes Delivered

INSTRUCTIONS

1
Season the seitan

Preheat oven to 425°F. Combine seitan, just half the paprika, 1 tsp vegetable oil, and a pinch of salt and pepper in medium bowl and toss to coat. Set aside. (4-serving meal: use 2 tsp vegetable oil).

2
Make the paprika fries

Combine potato, remaining 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. (4-serving meal: use 2 tbsp vegetable oil).

3
Crisp the seitan

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. (4-serving meal: use 2 tbsp vegetable oil). TIP: The smaller the seitan pieces, the crispier and more delicious they will be.

4
Make the cucumber salad

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

5
Serve

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.

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