Rutabagas are a very useful seasonal vegetable that are mildly sweet flavored. If you’ve never had rutabaga, this would be a great recipe to begin with.
It’s a very useful recipe as it can be used as a main meal for lunch or a light supper, or cut in small squares it would even be nice finger food at a party or as an appetizer. We made a small and a medium frittata as main meal at lunchtime.

Vegan Rutabaga and Apple Frittata
Vegan Rutabaga and Apple Frittata – License photo

Yield: 1 large or 1 small and 1 medium


  • 1 pound rutabaga, peeled and grated on large hole grate
  • 2 apples, peeled, cored and grated
  • 1 onion, grated

for the batter:

  • 8 tablespoons chickpea flour
  • 1/2 cup water
  • 3 tablespoons vinegar
  • 1/2 onion, grated
  • 1 tomato, cut in 8ths.
  • pepper and salt to taste
  • 1/2 teaspoon thyme
  • 2 tablespoons oil for cooking


  1. Peel and grate the rutabaga.
  2. Peel, core and grate the apple.
  3. Grate the onion.
  4. Place the grated fruit and vegetables in a bowl and mix well.
  5. Place all of the batter ingredients in a blender and mix to a smooth consistency.
  6. Preheat the oven to 435 ℉/224 ℃.
  7. Heat the oil in a cast iron skillet or oven proof frying pan.
  8. Place the vegetables in the frying pan and allow to slightly sauté.
  9. Pour the batter over the cooking vegetables and smooth evenly.
  10. Allow to cook 2-3 minutes on the stove-top, then move to the oven to bake for 18-20 minutes.
  11. When the top of the frittata is lightly browned and the mixture is solid in the center, remove from the oven and allow to set and slightly cool.
  12. Serve the frittata with wholegrain bread and a light salad.