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Rutabaga Fries [Vegan]

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So what makes these fries SUPER you ask? Because these spicy oven fries are made of rutabagas instead of potatoes, they benefit from the incredible nutritional properties of these super Swedes (as they're also known). Besides featuring high levels of vitamin A, beta-carotene and very high levels of vitamin C (300% of your daily recommended intake in just 1 rutabaga!), rutabagas have been studied extensively and seem to help in the fight against cancer. They are related to the cruciferous family of vegetables which have all been shown to boast many health benefits including anti-cancerous effects when incorporated into one's diet. They also contain phytoalexins which are antimicrobial, fight against tumor growth, and protect and encourage growth of brain cells. Rutabagas are also very low in carbohydrates and calories when compared to potatoes. All I can say is I wish I'd known all that sooner! With a good dusting of cinnamon (with its anti-viral, fat-storage-blocking, anti-fungal, and and blood sugar regulating effects) in the spice blend that coats these fries you will be well on your way to better health in no time.These fries are going to be on my table a lot in the future.

Rutabaga Fries [Vegan]

This Recipe is :



  • 3 rutabagas
  • 2 pinches sea salt or pink salt
  • 2 tsp – 1 tbsp evoo
  • 2 tsp cinnamon
  • 1 tbsp onion powder
  • 2 tsp chili powder
  • extra chili powder to garnish


  1. Preheat oven to 425F.
  2. Wash, peel and slice the rutabagas into wedges. In a mixing bowl, toss the rutabaga wedges with the spices and only half the salt to coat the rutabaga slices evenly. Drizzle with the olive oil and toss together in the mixing bowl.
  3. Spread out the wedges evenly on a large parchment lined baking sheet and bake in oven preheated to 425 until golden and crispy, about 25-30 minutes.
  4. Remove from the oven and sprinkle with the remaining salt and a bit of extra chili powder if desired. Serve immediately with ketchup and vegenaise on the side.


To make 2 large servings use 4 rutabagas and at least 1 tbsp evoo.





Danielle Dewar is a passionate baker and the woman behind the blogs Baking Backwards and Our Vegitable. Danielle has been tinkering with gluten-free baking for the past three years to improve her health and quality of life. Danielle's recipes are totally from scratch and use no gums or stabilizers and no pre-made flour mixes.



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0 comments on “Rutabaga Fries [Vegan]”

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Claudia Crouse
2 Years Ago

I\'ve been making my fries using swede for a while now. It\'s the greatest idea to cut back on calories. Potato has exactly 2 times as many calories as an identical weight of swede. Once I figured that out, it was swede all the way. On one of my treat days after an exam a few weeks ago I really had a craving for poutine. So out of curiosity, I Googled New York Fries calorie content in a small poutine... Well, it\'s good thing I\'m vegan anyway because over 700 calories in a small poutine. Then it hit me. Swede fries, my vegan organic "beef" flavourd stock cube... and vegan shredded cheese.. YUP. I weighed everything out and did the math.. I had a HUGE swede and I mean.. 757g after peeling! Weighed out the portion of swede I was planning on eating ( about half) and my small poutine rang in a whopping 234 calories. I was stuffed and happy. Amazing.


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