Cut your seitan into bite size cubes and toss in a bowl with 1/3 cup of buffalo sauce to completely coat. Set the seitan to the side.
Wash and prep the lettuce and carrots. I like to shred or grate the carrots in the food processor but this can be done by hand with a box grater or vegetable peeler. Toss the lettuce and the shredded carrots together in a large serving bowl.
Top with the buffalo seitan. Drizzle any extra buffalo sauce on top. Sprinkle a tablespoon of hemp seeds over the top of the salad. Serve with your favorite vegan ranch salad dressing.
This is the recipe we use for the pre-baked seitan but you can use store bought as well.