Bring two cups of water to a boil and pour over the dried chilies and raisins. Let sit for 30 minutes until soft. Remove the chilies and scrape out the seeds and stem.
Place the chilies in a blender, along with the raisins. Keep the soaking liquid to the side. Add the remaining mole ingredients to the blender and blend until smooth. Add 1 cup of the soaking liquid to thin out the sauce. Add more if necessary. Strain through a colander into a small pot. Bring to a simmer, cover, and cook for 30 minutes.
Preheat a grill top to medium-high heat. Brush with olive oil. Toss the seitan, zucchini and carrots with salt and pepper and grill for 10-12 minutes until the carrots are tender and the seitan has good char marks. Pour the mole over the seitan and vegetable mixture.
This goes nicely over polenta. (Recipe #757)