Potentially, this could be a crazy-cheap dish. If you've got a farmers' market near you, find a stall that sells carrots with the tops on, and ask if you can have their extra tops (most people ask to have them taken off when they buy them). They'll probably be happy to fill a shopping bag for you for free (especially if you've bought something else from them). Then, if you make your own seitan you're looking at the cost of a can of tomatoes and a couple of onions, plus spices. Woo! (This is my translation of a recipe from Angelika Kröger's Vegetarisch Kochen--International, with minor changes).
1 cup seitan, cut in bite-sized pieces
3-4 Tbsp. oil
2 medium onions, diced
2 cloves garlic, minced
1cm cube ginger, minced
small can whole, peeled tomatoes: dice tomatoes and reserve liquid
1/4 tsp. turmeric
pinch cloves (I used one whole clove, ground in a mortar)
1/2 tsp. salt
1/4 tsp. black pepper
8 cups well-washed carrot tops, chopped at 1/2" intervals, avoiding as much stem as possible (the amount of greens that comfortably fill a Safeway-type bag will yield about 8 cups of chopped tops)
1 cup corn kernels (optional--this wasn't in the recipe, but I love corn in everything, so in it went!)
In a large pot, brown the seitan in the oil. Remove the seitan and use the oil to saute the onions until golden brown. Add the garlic and ginger and saute a few minutes longer. Add remaining ingredients except for corn, including a cup of the tomato juice. Also return the seitan to the pot. Stir, cover, and simmer 20-30 minutes or until the greens are tender. Add corn in the last minute or two--just enough to heat through. Add more tomato juice if needed to keep things moist while cooking. Serve hot over millet or rice.
Cross-posted to cheapvegan
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