Vegetarian Dog Food Recipes - Organic Pet Digest (2024)

Ingredients

• 1/2 cup shortening
• 3 Tbsp. honey
• 4 eggs
• 1 tsp. vanilla
• 1 cup whole wheat flour
• 1/4 cup carob powder
• 1/2 tsp. baking powder

Directions

1. cream shortening and honey together thoroughly.
2. Add remaining ingredients.
3. Beat well.
4. Bake in a greased cookie sheet (10×15″) for 25 minutes at 350 degrees.
5. Cool completely.

Ingredients

• 3 cups flour
• 3 cups whole wheat flour
• 2 cups bulgur wheat
• 1 cup corn meal
• 3 cups chicken broth

Directions

Mix flours, bulgur wheat and corn meal. Add 2 cups broth; mix well with hands until dough gets stiff. Add more broth as necessary. On lightly floured surface with floured rolling pin, roll dough to 1/4″ thickness. Cut out biscuits. Place on ungreased baking sheet.

Bake at 300 for 45 minutes. Turn off oven; leave biscuits in oven overnight.

Ingredients

• 1 cup uncooked oatmeal
• 1 tablespoon bouillon* granules (Beef, Chicken or vegetable)
• 1 egg, beaten
• 1 1/2 cups hot water
• 3/4 cups cornmeal
• 3 cups whole wheat flour

Directions

Preheat oven to 325 F.

In a large bowl pour hot water over oatmeal and bouillon granules: let stand 5 minutes.

Stir in cornmeal and egg. Add flour, 1/2 cup at a time, mixing well after each addition.

Knead 3 to 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2 inch thickness. Cut into bone shapes and place on a greased baking sheet.

Bake for 50 minutes. Allow to cool and dry out until hard.

Makes approximately 1 3/4 pounds.

Store in an airtight container

Ingredients

• 9 cups whole wheat flour
• 1 cup nutritional yeast
• 1 Tbsp. salt
• 1 Tbsp. garlic powder

Directions

Mix dry ingredients. Add approximately 3 cups water. Knead into a pliable dough. Roll out to 1/8″ thickness. Cut into desired shapes.

Bake for 10-15 minutes at 350°F. (Important: After turning off oven, leave biscuits in the oven overnight or for an 8-hour period so they become hard and crunchy.)

Ingredients

• 3 tbsp. olive oil 3 garlic cloves, crushed
• 1 large pepper (sweet, not hot), sliced
• 1 medium zucchini, sliced
• 1 medium yellow squash, sliced
• 1 medium Eggplants, peeled & cubed
• 1 Potato, peeled & cubed
• 1 tsp. oregano or basil
• salt/pepper

Directions

1. Heat oil; add garlic and saute for 2-3 minutes until softened.
2. Add all of the vegetables.
3. Mix thoroughly.
4. Bring the mixture to a boil, then lower the heat and let simmer for 30 minutes.
5. Add the seasonings to taste.
6. Simmer 15 minutes more. Let cool.
7. Top with grated Cheese, if desired.

Ingredients

• 1 egg, beaten
• 1/3 cup applesauce
• 1 cup cooked vegetables*, mashed or grated small
• 1 cup cooked rice
• 1 tbsp. brewers yeast
• Any desired veggies can be used, such as zucchini, Peas, carrots, potatoes, etc…

Directions

1. Mix all ingredients well.
2. Drop by rounded teaspoonfuls onto a greased cookie sheet. >
3. Bake in a preheated 350 degree oven for about 12 minutes, or until lightly browned and firm.
4. Cool. Store in the fridge, or freeze.

Ingredients

• 3 cups minced parsley
• 1/4 cup carrots, chopped very fine
• 2 tablespoons olive oil
• 2 3/4 cups whole wheat flour
• 2 tablespoons bran
• 2 teaspoons baking powder
• 1/2 to 1 cup of water

Directions

Preheat oven to 350 degrees, rack on middle level. Lightly grease a large baking sheet.

Stir together parsley, carrots and oil. combine all the dry ingredients and add to veggies. Gradually add 1/2 cup of water, mixing well. Make a moist but not wet dough. If needed, add a little more water. Knead for one minute.

Roll dough out to 1/2 inch thickness. Using cookie cutter or a glass, cut out the shapes and transfer them to the baking sheet. Gather the scraps and reroll and cut.

Bake for 20-30 minutes until biscuits have browned and hardened slightly. (They will harden more as they cool.) Speed cooling by placing them on wire racks. Store in airtight tin.