Easy Vegan Homemade Dog Food Recipe
Dog Food Recipe
Select the top, middle or bottom row based on how much you'll cook and use the corresponding ingredient quantities.
|sweet potatoes*||chickpeas*||pumpkin puree*||summer squash|
|5 oz||3 ¾ oz||2 oz||4 oz|
|20 oz||15 oz||7 ½ oz||1 lb|
|40 oz||30 oz||15 oz||2 lbs|
|coconut oil||nutritional yeast||pea protein✝||yumwoof mix|
|2 tsp||⅓ tsp||50g||⅓ cup|
|1 ½ Tbsp||½ Tbsp||200g||1 ½ cup|
|3 Tbsp||1 Tbsp||400g||entire bag|
✝ we recommend Nuts.com pea protein
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How To Make It
Heat oven to 250°F.
Drain and rinse the chick peas thoroughly with cold water. Set aside.
In a large roasting pan, thoroughly combine the sweet potatoes, chick peas, pumpkin, summer squash, coconut oil, nutritional yeast and Yumwoof Mix. This should form the consistency of a moist dough. If more moisture is needed, add 2 Tbsp of water at a time until desired consistency is achieved.
Bake for 1 hour. Let cool for 30 minutes.
Using a spatula, cut the finished vegan dog food into squares and store in sealed container. Stays fresh refrigerated for 3 days, and in the freezer for up to 6 months.
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Based on dry matter statistics as prepared according to our recipe. May vary due to natural differences in your local ingredients.
Crude Protein (min.): 46%
Crude Fat (min.): 34%
Crude Fiber (max.): 4.2%
Moisture (max. as fed): 28%
Selenium (min.): 0.35 mg/kg
Calcium (min.): 1.2%
Vitamin A (min.): 5,100 IU/kg
Vitamin D (min.): 500 IU/kg
Vitamin E (min.): 50 IU/kg