Heat oil in a skillet over medium heat.

Add shallot and some salt and pepper to the skillet. Cook 1-2 minutes until softened. Add seitan and paprika and stir until coated. Cook undisturbed for 4-5 or until seitan starts becoming crispy. Stir and cook another 4-5 minutes until all of the seitan is crispy.

Turn off heat. Stir in maple syrup.

Add seitan to lettuce cups and and top with cucumber and a drizzle of vegan ranch. Serve.

Cook edamame according to package instructions.

Arrange greens, edamame, and beets in a bowl. Drizzle with dressing and serve.