Vegan Dog Treat Recipes

Veganized dog food and treat recipes.

Begin note: For any of the vegan meats, you could use a store product, tofu, TVP, or seitan. For plant milks you can use soy, rice, oat, almond, or hemp.

Meat Cakes
1 1/2 cups brown rice
3 cups water
2 large potatoes, grated
4 large carrots, grated
2 large celery stalks, chopped
6 pounds ground vegan beef
8 egg substitute substitutes
1/4 cup olive oil
1 1/2 cups regular rolled oats

1. Preheat oven to 400 degrees F (205 degrees C). Grease 36 cups of 3 large muffin tins.
2. In a medium saucepan, combine the rice with water. Bring to a boil over high heat, uncovered, and cook 10 minutes. Reduce heat to low, cover, and simmer 20 minutes. Remove from heat, let cool several minutes, then fluff with a fork and set aside.
3. In a large bowl, combine the potatoes, carrots, celery, ground beef, and egg substitutes. Mix ingredients together using your hands or a sturdy spoon. Add salt, olive oil, rolled oats, and rice; mix well.
4. Fill each muffin cup with some of the meat mixture, and pat down the to make it firm. Bake 45 minutes, or until surface feels set. Cool on a rack 10 minutes or longer.
5. Remove the meat cakes by turning the muffin tin upside down over a sheet of aluminum foil. Tap each muffin cup to release the cake. Refrigerate or freeze in sealed plastic bags. NOTE: Do not feed to dogs while still hot.

Doggy Meatloaf with Vegetables
1 1/2 pounds vegan ground beef
3 stalks celery, chopped
2 carrots, grated
1 apple, cored and diced
2 egg substitute substitutes
2 slices white bread, torn into pieces
1 cup regular rolled oats
1 cup wheat germ
1 (6 ounce) can tomato paste
4 medium potatoes, cubed
3 carrots, chopped
1 stalk celery, cubed

1. Preheat the oven to 350 degrees F (175 degrees C). Coat a large roasting pan with oil and set aside.
2. In a large bowl, mix together the ground beef, 3 stalks of celery, grated carrots, apple, egg substitutes, bread, oats, wheat germ and tomato paste using your hands. Divide the meat mixture into four equal parts and make loaf shapes. Place the loaves in the roasting pan. Surround them with the potatoes, remaining carrots and remaining celery. Cover the pan with a lid.
3. Bake for 80 minutes in the preheated oven, or until the meat is cooked through. The internal temperature should be 175 degrees F (80 degrees C) when taken with a meat thermometer. Allow to cool.
4. Portion the food into containers with one loaf and one quarter of the vegetables in each one. Refrigerate. To serve, give your dog 1/3 of a container with each portion of kibble.

Doggy Biscuits
2 cups whole wheat flour
1 cup cornmeal
1/3 cup vegetable oil
1 egg substitute substitute
1 cup water

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
2. In a large bowl, stir together the whole wheat flour, cornmeal and salt. Mix in the oil, egg substitute and water to make a soft dough that is not too sticky. You may add more flour if needed. Roll teaspoonfuls of dough into balls, and place on the prepared cookie sheet. Flatten slightly.
3. Bake for 20 to 25 minutes in the preheated oven, until nicely browned and firm. Cool completely, then store in an airtight container.

Dog Biscuits II
2 1/2 cups sifted whole wheat flour
1/2 cup dry plant milk powder
1 cube vegan bouillon, crumbled
1/2 teaspoon salt
1 cup cooked ground vegan meat
1 cup grated carrot
6 tablespoons shortening
1 egg substitute substitute
1/2 cup cold water

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly oil two cookie sheets.
2. In a medium bowl, stir together the whole wheat flour, plant milk powder, beef bouillon, and salt. Add the ground pork, carrot, shortening and egg substitute; mix in to the flour mixture while gradually adding water to form a stiff ball of dough.
3. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters, and reroll scraps until no dough is left. Place cookies 2 inches apart onto the prepared cookie sheets.
4. Bake for 25 to 30 minutes in the preheated oven, or until the bottoms of the cookies are browned. Allow cookies to set for a few minutes on the cookie sheet before removing to wire racks to cool completely.

Dog Food
3 pounds minced vegan chicken
2 1/2 cups frozen vegetable blend (no garlic or onions), minced
4 cups rice
6 1/2 cups water

1. Place chicken, vegetables, and rice into a large saucepan or Dutch oven. Stir in water until the mixture is smooth. Place over medium-high heat and bring to a boil, stirring constantly.
2. Reduce heat to medium-low, cover, and simmer until the rice is tender and all of the liquid has been absorbed, about 25 minutes. Cool completely before serving; store covered in the refrigerator.

Recuperation Food
4 cups vegan broth
2 cups rice
1 (15 ounce) can cut green beans, drained

1. In a saucepan bring broth to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Once rice has cooked, stir in drained green beans.
2. Cool to room temperature before serving; refrigerate leftovers.

Homemade Dog Food
6 cups water
1 pound ground vegan meat
2 cups brown rice
1 teaspoon dried rosemary
1/2 (16 ounce) package frozen broccoli, carrots and cauliflower combination

1. Place the water, grounds, rice, and rosemary into a large Dutch oven. Stir until the ground turkey is broken up and evenly distributed throughout the mixture; bring to a boil over high heat, then reduce heat to low and simmer for 20 minutes. Add the frozen vegetables, and cook for an additional 5 minutes. Remove from heat and cool. Refrigerate until using.

Vegan Dog Biscuit/Treat Recipes
1 c finely crushed dried bread crumbs
1 c unbleached whole wheat flour
1 c bulgar wheat
1/4 c plant milk
1 1/2 tsp nutritional yeast
1 cup vegetable stock

1. Preheat oven to 400F. Lightly grease or use parchment paper to line 2 cookie sheets or baking trays

2.in large bowl using fork or wire whisk blend the bread crumbs, flour, wheat, plant milk and yeast.

3. using a fork make an indentation in the center of the dry mix and add 1 cup of stock.

4. using a large spoon, spatula or your hands blend together until the mixture pulls away from the sides of the bowl and forms a soft dough. If the mixture seems dry, add a little stock one tbsp at a time.

5. turn the dough onto a lightly floured flat surface, and using a rolling pin roll out 1/4 inch thick. Use a cookie cutter to cut out as many cookies as you can, reworking the scraps as you go. The dough will become stiff as it's reworked.

6. place cookies side by side on cookie sheets. bake for 20-25 mins or until the cookeis appear very dry and the edges are a light golden brown. remove trays from oven and cool to room temperature. turn off oven.

7. when cookies have cooled completely, put all of them on a single baking tray and return to the cooling oven. Leave undisturbed without opening oven door for 8 to 16 hours (this dries them out and allows for long term storage)

Oatmeal Cookies w/ Peanut Butter
1 c whole wheat flour
1/2 cup uncooked rolled oats
2 tsp baking powder
1 1/2 cups plant milk at room temp
1 tbs molasses
1 1/2 c creamy peanut butter
1/4 c vegetable broth

1. Preheat oven to 375 (some of mine burnt on 375, so I lowered it to 350 and the next sheet came out fine) Lightly grease or use parchment paper to line 2 cookie sheets.

2 . In large bowl using wire whisk combine the flour, oats and baking powder

3. In a medium bowl use wire whisk or electric mixer on medium speed, beat the plant milk, molasses and peanutbutter until smooth. stir in broth.

4. using a large spoon, spatula or your hands combine the two mixes, blending until mixture pulls away from the sides of the bowl and forms a soft dough. If the mixture seems dry add more broth 1 tablespoonful at a time.

5. Turn dough onto lightly floured flat surface and using a rolling pin roll out to 1/4 in thick. Use cookie cutters to cut out as many cookies as you can reworking scraps as you go.

6. Place cookes side by side on cookie sheets and bake for 20-25 mins or until the cookies appear very dry and th edges are a light golden brown. remove trays from oven and cool to room temp. Turn off oven.

7. when cookies have cooled completely, pile them on a single cookie sheet and return to the cooling oven. leave them undisturbed without opening oven for 8 to 16 hours.

Flea-Away Biscuits
1 c whole wheat flour
1 c unbleached all purpose flour
1/2 c whole wheat bran
1/2 c brewer's yeast
2 tbsp garlic power
3 tbsp canola oil
1 cup plus 2 tbsp of vegetable broth

1. preheat oven to 350, lightly grease or use parchment paper to line 2 cookie sheets

2. in large bowl using a fork or wire whist blend the 2 flours, bran, yeast and garlic powder. Make an indentation in the center of mixture and pour in the oil and broth.

3. Using a large spatula or spoon blend until the mixture pulls away from the sides of the bowl and a smooth dough forms. If dough seems dry add a little more broth a tablespoonful at a time.

4. Turn dough onto lightly floured flat surface and using a rolling pin roll out to 1/4 in thick. Use cookie cutters to cut out as many cookies as you can reworking scraps as you go.

5. Place cookes side by side on cookie sheets and bake for 20-25 mins or until the cookies appear very dry and th edges are a light golden brown. remove trays from oven and cool to room temp. Turn off oven.

6. when cookies have cooled completely, pile them on a single cookie sheet and return to the cooling oven. leave them undisturbed without opening oven for 8 to 16 hours.

dinkfeet's creation
1 cup cheerios (or cornflakes if your dog's allergic to wheat)
1/2 cup rolled oats
1/2 cup canned pumpkin
1/4 peanut butter

Preheat oven to 350.
Spray non-stick spray onto a baking sheet.
Put the oats in a blender/food processor and give it a whirl for 10-15 seconds. Add the cheerios and do the same so it's all crumbly. Mix the crumble mixture in a bowl with the pumpkin and peanut butter until it's sticky but not goopy.
Dump the mix onto a piece of wax paper and put a second piece of wax paper on top - now squish flat! Roll if you like. Peel off the top piece of wax paper and plop the large, flat mixture onto the baking sheet. Use a pizza cutter to cut it into a bunch of inch-square pieces and then spread them out a bit so they're not touching.
Bake for 15 min, cool, then feed to your four-legg substituteed friend to show her/him you care!

Vegg substituteiebite
3.5 cups whole wheat flour
0.5 cups oatmeal
0.5 cups diced celery
0.5 cup diced carrot
1/2 cup sunflower seeds
1.25 cups water
3 tblsp water

Preheat oven to 375 degrees.
Mix water and oil.
Add dry ingredients, vegetables, and nuts.
Knead and roll to 1/4" thick.
Cut dough into a bone shape and place on a cookie sheet.
Bake for 30 minutes.

Basic Dog Treats
Mix together:
3 1/2 cup unbleached flour
2 cup whole wheat flour
1 cup cornmeal
1/2 cup plant milk powder
1 tablespoon dry yeast
3 1/2 cups lukewarm broth

Dissolve the yeast in the lukewarm broth. The richer this broth is, the better your dog will like the biscuits. Let yeast broth mixture set 10 min. Then stir in flour mixture. Roll resulting dough out 1/4" thick. Cut dog biscuit shapes from dough. Brush biscuits with egg substitute wash substitute. Bake on greased cookie sheets at 300* for 45 min. Then turn off oven and leave in overnight to finish hardening. Makes 60 medium-sized biscuits.

Vegan Dog Treat Recipe
9 cups whole wheat flour
1 cup nutritional yeast
1 Tbsp. thyme

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.)

Bread Machine Chicken Flavoured Treat Recipe
1 cup vegan chicken stock
1 cup Bread or all-purpose flour
2 cup Whole wheat flour
1/4 cup dry plant milk powder
1 1/2 teaspoon Yeast

Use dough cycle. Roll dough to 1/2" thickness. Cut with cookie cutters or a pizza cutter. Place on a greased baking sheet. Cover with plastic wrap and let rise in warm place about one hour. Bake at 325-degrees for one hour. When all are baked, turn off oven and leave overnight. Store in airtight container.

Flea Hater's Dog Biscuits
1 cup flour
1/4 cup wheat germ
1/4 cup brewer’s yeast
1/2 cup vegan chicken stock plus 3 tablespoons for basting

1. Heat oven to 400 degrees. Line a sheet pan with parchment paper. Mix flour, wheat germ, brewer’s yeast together in a medium bowl. In a mixing bowl. Alternately add 1/2 cup chicken stock and flour mixture in 3 parts; mix until well combined. Knead about 2 minutes by hand on floured surface; dough will be sticky.

2. On a lightly floured surface, roll dough out about 3/8 inch thick. Cut out bone shapes; place on prepared baking sheet. Bake 10 minutes, rotate baking sheet, and baste with remaining 3 tablespoons chicken stock. Bake 10 minutes longer. Turn off oven, leaving oven door closed. Leave pan in oven for 1 1/2 hours longer

Bone Bonanazas
1/2 lb. vegan ground beef, uncooked
1/4 cup vegan chicken broth
1/3 cup mashed black beans
1/3 cup vegan cottage cheese
1 tsp. soy sauce

Combine ground meat and chicken broth in a bowl. Add the black beans and cottage cheese. Add soy sauce. Mix all of the ingredients together thoroughly. Mold the mixture into bone shapes and place on a cookie sheet. Bake for 45 minutes in a 375 degree oven. Let cool.

Bacon Bits for Dogs
6 slices cooked vegan bacon, crumbled
4 egg substitute substitutes
1/8 cup oil
1 cup water
1/2 cup dry plant milk powder
2 cup graham flour
2 cup wheat germ
1/2 cup cornmeal

Mix ingredients with a strong spoon; drop heaping tablespoonfuls onto a greased baking sheet. Bake in a 350 oven for 15 minutes. Turn off oven and leave cookies on baking sheet in the oven overnight to dry out. Yield: about 4 dozen dog cookies.

Party Pupcakes
1 large apple, remove seeds and pits
1 1/2 cups wheat flour
1/4 cup oatmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup plain vegan yogurt
1/2 cup water
1/4 cup vegetable oil
1 tablespoons honey substitute
2 egg substitute substitutes
1 cup grated vegan cheddar cheese

For the Frosting
8 oz vegan cream cheese
2 tablespoons plain vegan yogurt
2 tablespoons honey substitute
2-3 tablespoons flour

Preheat oven to 400 ° F (200 ° C). Grease muffin tins.
Core, slice and mince the apple (use a food processor if you have one). Set aside. In a large bowl, mix together flour, oatmeal, baking powder, and baking soda. In a medium bowl, blend together the yogurt, water, oil, honey, and egg substitutes, then stir in the apple and cheese. Add to the flour mixture and stir until mixed.
Spoon into the muffin tins, filling each cup about three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let rest in the muffin tins for a few minutes, then remove and set aside to cool.

For the frosting, combine the cream cheese (at room temperature), honey, and yogurt until smooth. Add enough flour to thicken the frosting to a good spreading consistency. Frost the pupcakes and you’re ready for a doggone good party!

Makes 16-18 pupcakes. If you prefer a single-layer cake, spoon the batter into a sheet pan and bake for an extra 15-20 minutes (or until a toothpick inserted in the center of the cake comes out clean). Let the cake cool, then frost and decorate.

Mutt Meatballs
1/2 pound ground vegan beef
1/3 cup grated vegan cheddar cheese
1 cup rye flour
1 carrot, finely chopped/grated
1/2 cup bread crumbs
1 egg substitute substitute
1 teaspoon tomato paste

Preheat oven to 350º . Combine all ingredients in a bowl. Scoop out by the spoonful and roll into mini-size meatballs. Place the meatballs on a cookie sheet Bake 15 to 20 minutes. Store in the refrigerator

Bad Breath Banishers
2 cups brown rice flour
1 Tablespoon activated charcoal (find this at drugstores)
3 Tablespoons canola oil
1 egg substitute substitute
1/2 cup chopped fresh mint
1/2 cup chopped fresh parsley
2/3 cup plant milk

Preheat oven to 400F. Lightly oil a cookie sheet. Combine flour and charcoal. Add all the other ingredients. Drop teaspoonfulls on oiled sheet, about 1 inch apart. Bake 15-20 minutes. Store in airtight container in the refrigerator.

Archie Squares
2 1/2 cups whole wheat flour
1/2 cup powdered dry plant milk
1/2 tsp. thyme
1 tsp. brown sugar
6 tbs. vegan meat or bacon cooked in oil, cold right from refrigerator, not melted or soft!
1 egg substitute substitute
1/2 cup Ice water

Preheat oven to 350F. Lightly oil a cookie sheet. Combine flour, dry plant milk, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg substitute. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie sheet to 1/2" thick. Cut dough into squares appropriate for your dog size. Prick each cookie with fork. Bake 25-30 minutes. Remove from tray and cool on rack. Store in airtight container.

Wheat-Free Scotty Biscuits
1 cup oatmeal
1 cup rye flour
2 tablespoons sugar
1 tablespoon melted vegan butter or margarine
1/2 cup plant milk

Combine oatmeal, 3/4 cup of the rye flour, sugar and butter together. Slowly add the plant milk till a firm but slightly sticky dough forms. Scrape out dough onto a wooden board or counter. Knead in the rest of the rye flour till the dough stiffens a little. Wrap in saran wrap and chill for one hour.

Preheat oven to 350 degrees. Roll out dough till 1/4 inch thickness. Cut into shapes ( I like to use scotty dog cutters). Place on lightly greased cookie sheets. Bake for 15 minutes. Turn off oven and let biscuits rest till cool in oven with the door closed. Store in air-tight container for up to 2 weeks.

Cheesie Bites
1 cup wheat flour
1 cup grated vegan cheddar cheese
1 tablespoon soft vegan butter or margarine
1/2 cup plant milk

Mix flour and cheese together. Add the softened butter. Slowly add plant milk till you form a stiff dough. You may not need all of the plant milk. Knead on floured board for a few minutes.

Roll out to 1/4 inch thickness. Cut into shapes and place on ungreased cookie sheet. Bake 350 degrees oven for 15 minutes. Let cool in oven with the door slightly open till cold and firm. Refrigerate to keep fresh.

Doggy Oatmeal Cookies
1 cup uncooked oatmeal
¾ cup cornmeal
3 cup whole wheat flour
¾ cup powdered plant milk
½ cup vegan margarine
1 tsp. vegan bouillon granules
1 ½ cup vegan meat broth or hot water
1 egg substitute substitute

Preheat oven to 325F. Dissolve bouillon in meat broth, while still hot, put some of the broth into a blender with the garlic and blend on high. Pour all broth into large bowl, add margarine & oatmeal & stir. Let sit 5 minutes to cool. Stir in powdered plant milk, cornmeal & egg substitute. Add flour, 1/2 cup at a time, mixing well after each addition. Knead by hand, adding more flour if needed. Roll on floured surface to 1/2" thick, cut into shapes. Place on greased cookie sheet. Bake 50- 60 minutes, allow to cool & dry out until hard.

Soft Doggie Cookies
8oz applesauce
1/4 cup Dry plant milk powder
1/4 cup Wheat germ or cream of wheat

Combine all ingredients in bowl and mix well. Roll into small balls and place on well-greased cookie sheet. Flatten slightly with a fork. Bake in preheated 350F oven for 15 minutes until brown. Cool on wire rack. Refrigerate to keep fresh or freeze. Great for older dogs with teeth problems.

Fido's Favorite Treats
Store in the refrigerator or in the freezer as these can go moldy if left at room temperature for very long.
1 cup rolled oats
1/3 cup vegan margarine or butter
1 cup boiling water
3/4 cup cornmeal
1 tablespoon sugar
2 teaspoons vegan instant bullion
1/2 cup plant milk
1 cup shredded vegan cheddar cheese
1 egg substitute substitute
2 cups white or wheat flour

Preheat oven to 325 degrees.Grease cookie sheets. In large bowl combone rolled oats, margarine and water; let stand for 10 minutes. Sitr in cornmeal, sugar, boullion, plant milk,cheese and egg substitute. Mix well. Add flour 1 cup at a time, mixing well after each addition to form stiff dough.

On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes. Roll or pat out dough to 1/2 inch thickness; cut with cookie cutter. Place 1 inch apart on cookie sheets.

Bake for 35 to 45 minutes or until golden brown. Cool completely. Store loosely covered. Makes 3 1/2 dozen large biscuits.

Bone Dog Biscuits
3/4 cup hot water
1/3 cup vegan margarine
1/2 cup powdered plant milk
1 teaspoon salt
1 egg substitute
3 cups whole wheat flour
Variation: increase margarine to 1/2 cup and add 2 teaspoons sugar

In large bowl pour hot water over the margarine. Stir in powdered plant milk, salt, and egg substitute. Add flour, 1/2 cup at a time. Knead for a few minutes to form stiff dough. Pat or roll to 1/2 inch thickness. Cut into bone shapes. Bake at 325 degrees for 50 minutes. Cool. They will dry out quite hard. Makes about 1 1/4 pounds of biscuits. Costs around 30 cents per pound.

Healthy Dog Snacks
1 3/4 cups plain flour
2 tsp toasted wheat germ
1/2 cup brown sugar
1/4 cup sesame seeds
rind of 1 lemon
12 tsp vegan butter or margarine
1/2 cup ground walnuts
1/2 tsp vanilla extract

Combine all the ingredients. Knead until thoroughly blended. Divide into 6 parts. Roll each into a log. Wrap loosely in waxpaper. Freeze. When needed, thaw and slice into 1/2 thick slices (across roll). Preheat oven to 375F. Place cookies on an ungreased cookie pan. Bake about 12 minutes. Makes 6-8 cookies per roll.

Vegg substituteie Bones
3 cups minced parsley
1/4 cup carrots, chopped very fine
1/4 cup shredded vegan mozzarella or parmesan cheese or nutritional yeast
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

Preheat oven to 350 degrees, rack on middle level. Lightly grease a large baking sheet.
Stir together parsley, carrots, cheese, and oil. combine all the dry ingredients and add to vegg substituteies. 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.

Vegetarian Dog Biscuits
2 1/2 cups flour
3/4 cup dry plant milk powder
1/2 cup vegetable oil
2 tbs. brown sugar
2 vegetable bouillon cubes; dissolved in
3/4 cup boiling water
1/2 cup carrots (optional)
1 egg substitute substitute

Preheat oven to 300F. Mix all ingredients into a ball and roll out to about 1/4" thick. Cut with bone-shaped cookie cutter, or strips, or a cutter shape of your own choice. Place on ungreased cookie sheet and bake 30 minutes at 300F.

Apple Crunch Pupcakes
2 3/4 cups water
1/4 cup applesauce, unsweetened
1/4 teaspoon vanilla
4 cups whole wheat flour
1 cup dried apple chips ( you can also use fresh fruit)
1 tablespoon baking powder
1 egg substitute, beaten slightly
4 tablespoons honey substitute

Preheat oven to 350 degrees. Spray muffin tin with cooling spray.
Mix all wet ingredients thoroughly. Combine dry ingredients in separate bowl. Add wet to dry slowly , scraping well to make sure no dry mixture is left. Pour into muffin tins. Bake for 1 1/4 hours or until a toothpick inserted into center comes out dry. Sotre in a sealed container. Makes around 12-14 pupcakes.

Panda's Party Cake
2/3 cup ripe mashed bananas
1/2 cup softened vegan butter
3 egg substitute substitutes
3/4 cup water
2 cups unbleached white flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 cup chopped pecans
1/2 cup dried fruit bits

In mixing bowl, beat together mashed banana and butter until creamy. Add egg substitutes and water. Beat well. Stir in dry ingredients. Beat until smooth. Add nuts and fruit. Spoon batter evenly into oiled and floured bundt pan. Bake at 350 degrees for about 35 minutes. Cool on wire rack 5 minutes, remove from pan, replace on rack and cool.

Optional Frosting
2 cup mashed banana
1 Tblsp vegan butter
6 Tblsp carob powder
2 tsp vanilla
3 Tblsp unbleached flour
1 tsp. cinnamon
Blend thoroughly and spread on cool cake. Sprinkle with chopped pecans.

Dog Cookie
2 cups rye flour
1/2 cup vegetable oil
2/3 cup warm water
1/2 cup white flour
1/4 cup cornmeal
Mix well. I usually add about 1/4 tsp either vanilla or mint flavor.
Roll out to 1/4" thick. Cut into shapes (I usually use about a 3-4" bone-shape cutter). Bake on lightly greased cookie sheet for 30 minutes at 350 degrees.

Surprise Snacks
¼ cup hot water
8 vegan bouillon cubes
1 package dry yeast
1 ½ cups tomato juice
2 cups flour, divided
2 cups wheat germ
1 ½ cups whole wheat flour

Place the hot water and bouillon cubes in a large mixing bowl and mash with a fork. Sprinkle yeast over this mixture and let stand about 5 minutes, until yeast is dissolved. Add the tomato juice, half the flour and the wheat germ and stir to form a smooth batter. Gradually work in the remaining flour and the whole wheat flour with your hands. Divide the dough into 4 balls. Roll each ball out on a floured board to about 1/4" thick. Cut into shapes and place on ungreased cookie sheets about an inch apart. Bake in a 3250F. oven for 1 hour, then turn off the heat and let biscuits dry in oven for about 4 hours or overnight with the door propped open slightly. Store in airtight container.

Boo's Biscuits
3 1/2 cup whole wheat flour
2 cup oats
1 cup plant milk
1/2 cup hot water
2 vegan beef or chicken bouillon cubes
1/2 cup vegan meat cooked in oil

Dissolve bouillon cubes in hot water. Add plant milk and meat oil and beat. In a separate bowl, mix flour and oatmeal. Pour liquid ingredients into dry ingredients and mix well. Press onto an ungreased cookie sheet and cut into shapes desired. Bake at 300 for 1 hour. Turn off heat and leave in the oven to harden. Refrigerate after baking.

Nutty Bones
1 3/4 cups flour
1/4 cup sesame seeds
1/2 cup brown sugar
4 tbs vegan butter
1/2 cup ground walnuts
1 egg substitute substitute
1/2 cup vanilla extract
2 tbs. toasted wheat germ

Combine ingredients, knead until thoroughly blended. Roll out till 1/2" thick. Cut into shapes or just squares. Bake at 375F on ungreased cookie sheet for 12-15 minutes. Cool. Store in airtight container. Keeps 2 weeks.

Fox Run Dog Biscuits
2 1/2 cup whole wheat flour
1/2 cup nonfat dry plant milk powder
1 tsp. sugar
1 tsp. salt
6 Tbsp. vegan margarine or oil
1 egg substitute substitute
2/3 cup cold water

Combine dry ingredients and mix well. Add the remaining ingredients and stir with a wooden spoon to form a stiff dough. Alternately, combine all ingredients in a food processor and process until dough forms.

Roll out to a thickness of about 1/2 inch; cut into dog bone shapes with dog bone cutters or into sticks about three inches long and 3/4 inch wide.

Bake on an ungreased baking sheet for 25 minutes in a 350 oven. Cool on a rack, then store in an airtight container. Yield: approximately 20 biscuits

Cheese Multi-Grain Dog Biscuits
1 cup uncooked Oatmeal
1/4 cup vegan butter
1 egg substitute substitute
1 1/2 cups hot water
1 cup cornmeal
1/2 cup powdered plant milk
1 cup wheat germ
4 oz (1 cup) grated cheese
3 cups whole wheat wlour

In large bowl pour hot water over oatmeal and butter/bacon drippings; let stand for 5 minutes. Stir in powdered plant milk, grated cheese, egg substitute. Add cornmeal and wheat germ. Mix well. Add flour, 1/3 cup at a time, mixing well after each addition. Knead 3-4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2" thickness. Cut into shapes and place on a greased baking sheet. Bake for 1 hour at 300F. Turn off heat and dry in oven for 1 1/2 hours or longer. Makes approximately 2 1/4 pounds.

"Good Dog" Cookies
1/2 cup powdered plant milk
1 egg substitute substitute
2 1/2 cups flour
1/2 tsp salt
1 1/2 tsp brown sugar
1/2 cup water
6 tblsp vegan gravy
soft vegan meat

Mix all ingredients well. Roll out on a floured board about 1/2" thick. Cut out cookie shapes with floured cutters.
Bake at 350F for 25-30 minutes. Cool, maybe leaving them in the oven to dry. Cookies should be hard. Store in an airtight container.

Peanut Butter Puppy Poppers
2 cups whole-wheat flour
1 tbsp. baking powder
1 cup peanut butter (chunky or smooth)
1 cup plant milk

Preheat oven to 375'F. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and plant milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes. Bake for 20 minutes on a greased baking sheet until lightly brown. Cool on a rack, then store in an airtight container. --- This is the original recipe, but I have found the cookies burn easily.

Banana Biscotti
5 cups flour
1/4 cup peanuts, chopped
½ teaspoon baking soda
1 egg substitute
¼ cup vegetable oil
1 ½ cups banana, pureed
2 teaspoons vanilla
water

Preheat oven to 325F. Place dry ingredients in large bowl. Make a well in the center. Blend egg substitute, oil and banana together. Add into the dry ingredinets in well. start combining together. Add water, one teaspoon at a time as needed. Knead by hand on table until mixed thoroughly. Form into logs approximately 2" - 2 1/2" high. Flatten so that log iis 6" -- 7" wide by 1" high. Place on non-stick baking sheets or lightly greased ones. Bake 30 - 40 minutes. Remove and cool for 10 minutes. Slice into 1/2" - 3/4" slices. Place on baking sheets and bake for about 20 minutes or until golden brown. Cool. Store in airtight container.

Bulgar Biscuits
3 cups flour
3 cups whole wheat flour
2 cups bulgur wheat
1 cup corn meal
1 1/2 plant milk
3 cups vegan chicken broth

Mix flours, bulgur wheat, corn meal, and plant milk. 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. Brush each lightly with plant milk. Bake at 300 for 45 minutes. Turn off oven; leave biscuits in oven overnight.

Wheatless Tuna Biscuits
1 cup yellow cornmeal
1 cup oatmeal
1/4 tsp. baking powder
1/2 tsp. garlic powder
1 cup vegan tuna
1/3 cup water

Grind oatmeal in processor to make a coarse flour. Set aside in small bowl. In food processor, whirr tuna with the oil, and water then add all the rest of ingredient. Pulse til mixture forms a ball, Pulse to knead for 2-3 minutes. Knead on floured surface till it forms a soft ball of dough. Roll out to a 1/8"-1/4" thickness. Cut into shapes. Bake on lightly greased cookie sheet , at 350 for 20-25 minutes. Cool completely.

Peanut Butter Dog Biscuits
1 ½ cups water
½ cup oil
2 egg substitutes
3 tablespoons peanut butter
2 tsp. vanilla
2 cups flour
½ cup cornmeal
½ cup oats

Blend wet ingredients together. Whisk dry ingredients together and mix into wet mixture to form a ball of dough. Roll out and shape. Put onto a non-stick cookie tray or lightly greased one. Cook 20 minutes at 400 F. Turn off oven and allow the biscuits to cool in oven until crisp and hard. Store in airtight container.

Another version of Peanut Butter Dog Biscuits
1 cup flour
1/2 cup plant milk
2 Tbs peanut butter
¼ cup grated parmesan cheese
1 tsp baking powder
1 egg white substitute
1 Tbs broth

Mix flour and plant milk until lumpy. Add peanut butter and broth. Mix parmesan cheese with first 4 ingredients. Add egg substitute white. Mix well or until it has the consistency of pancake batter. Add baking powder. Pour onto greased cookie sheet, making 2" drops. Bake at 400F for 15-20 minutes until golden brown. Cool.

Cheesie Bacon Biscuits
3/4 cup whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
4 tbsp vegan margarine, softened
2/3 cup brown sugar
1 egg substitute
1 1/2 tsp. vanilla
1 1/2 cups regular oats, uncooked
1 cup (4 oz.) shredded vegan cheddar cheese
2/3 cup wheat germ
1/2 lb. vegan bacon, cooked crisp, drained, and crumbled

Combine flour, soda and salt; mix well and set aside. Cream butter and sugar; beat in egg substitute and vanilla. Add flour mixture, mixing well. Stir in remaining ingredients.

Drop dough by rounded teaspoons onto ungreased baking sheets. Bake at 350 for 16 minutes. Cool on baking sheet for a minute or so before removing to cooling rack.

Bowser Biscuits
1 pkg. dry yeast
1/2 cup warm water
2 cups flour
2 cups warm broth
1 cup cornmeal
1/2 cup powdered plant milk
1 cup wheat germ
1/4 cup vegan margarine or butter
2 cups cracked wheat
1/4 cup honey substitute
4 cups whole wheat flour
1 Egg substitute

In small bowl, dissolve yeast in warm water. In large bowl combine broth, powdered plant milk, margarine, honey, egg substitute. Add yeast/water and mix well. Stir in flour, cornmeal, wheat germ and cracked wheat. Mix well. Add whole wheat flour, 1/2 cup at a time, mixing well after each addition. Knead in the final amounts of flour by hand and continue kneading for 4-5 minutes until dough is not sticky. Pat or roll dough to 1/2" thickness and cut into bone shapes. Place on a greased cookie sheet, cover lightly and let set for 20 minutes. Bake in a 350F. oven for 45 minutes. Turn off heat and leave in oven several hours or over night. Makes approximately 3 1/2 pounds.

Snickerpoodles
1/2 cup vegetable oil
1/2 cup shortening
1 cup honey substitute
2 egg substitutes
3 ¾ cups white flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ cup cornmeal
2 teaspoons cinnamon

Mix vegetable oil, shortening , honey with egg substitutes. Beat well. Add flour, soda and cream of tartar. Knead dough until mixed well. Shape dough by rounded teaspoons into balls. Mix the cornmeal and cinnamon together in a bowl and roll balls in mixture. Place 2 inches apart on a greased cookie sheet . Press the balls down with a fork. Bake for 8-10 minutes at 400F. Cool on a rack. Store in airtight container.

Frosty Paws
1 Quart vegan plain or vanilla yogurt
1 banana
2 Tbsp peanut butter
2 Tbsp honey substitute
2 Tbsp carob powder

If using regular banana mash well....mix all ingredients until well blended ( you could use a food processor or blender) Place into ice cube trays or small bathroom sized cups and freeze. Once frozen you can store in freezer in plastic bag. The great thing is you can play with recipe and add stuff that your dog likes. I use the carob powder or carob chips . Some people add granola to theirs.

Carob Molasses Dog Treats
6 cups white rice flour
1/8 cup peanut oil
1/8 cup margarine, preferably safflower oil type
1 tablespoon brown sugar
2 oz carob, chips melted
1 cup water
1/4 cup molasses
1/2 cup powdered plant milk

Preaheat Oven: 300 degrees
Grease or spray cookie sheets
Mix dry ingredients in a large bowl. Add remaining ingredients and mix until blended. Dough will be stiff.
Chill.
Roll dough on a greased cookie pan and cut into shapes 1/2 inch thick. Bake for 1 hour.

Beet Chips
1 can of sliced beets
1. Preheat oven to 350° F
2. Line a baking sheet with parchment paper.
3. Drain the beets and rinse until the water runs clear.
4. Place slices of beet in a single layer.
5. Bake for 35 minutes. Turn off the oven and let them sit for 10 minutes.
6. Cool completely on a wire rack.
Storing: These chewy beet chips dog treats will last in the refrigerator for 3 weeks. You can freeze them for up to 4 months.
Note: You can use fresh beets if you'd like. You'll need to adjust the baking time to approximately 30 minutes. Slice the beets 1/4 inch thick. Also, after peeling and slicing the beets, you'll need to lightly coat them with cooking spray, extra virgin olive oil, or another cooking oil. The extra small pieces of sliced beet may get too crunchy in the oven. The extra crispy pieces should be discarded, or re-hydrated in water, so they don't harm your dog's mouth.

Vegan Dog Treat Recipe
9 cups whole wheat flour
1 cup nutritional yeast
1 Tbsp. salt

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.)

Vegan Doggie Pumpkin Snaps
3 3/4 cups whole wheat flour
1/4 cup milled flax seed
1/2 cup cornmeal
1/2 cup applesauce
1/2 cup pumpkin (canned)
2 T oil
1 t cinnamon
1 1/3 cups water

mix dry ingredients, add wet
I use an ice cream scooper (you can roll these out if you feel inspired)
put on a sprayed pan, gently press down with fork
Bake at 325 appx 25-35 min until brown and crunchy (some dogs may prefer these softer?)

Note: measure the left over pumpkin into 1/2 cups, put it into baggies and freeze it for future cookies, let it thaw a couple of hours before using don't nuke thaw. This makes a huge batch so I freeze half for later and put the rest in a cookie jar in the fridge

Dog Treat Mini Muffins
1 apple, cored and shredded
2 cups (480 ml) carrots, shredded
1/3 cup (100 ml) molasses
¼ (60 ml) water
1 cup (250 ml) flax seed
¼ cup (60 ml) dry oats
¾ cup (200 ml) whole wheat flour

Combine all ingredients in a large bowl. If the shredded carrots and apple are too wet, add some of the dry ingredients to the mixture until it is a thick batter. Lightly grease mini muffin tins and spoon the mixture into the compartments until they are about ¾ of the way full and bake for 15 minutes at 400°F (200°C) or until browned.

End note:
Storing Dog Treats
In general you should store dog treats the same way you would homemade people cookies. There are two main variables that determine storage time - the amount and type of fat in the recipe and your local weather conditions. If your recipe uses fats such as butter, or meat bits or juices then it will be more prone to rancidity than a recipe that uses some vegetable oil or shortening. Your treats may mold or spoil much faster in humid or very hot climates.

Refrigeration and Freezing - Refrigeration will prolong the life of more fragile dog treats. Make sure to store in a tightly sealed container or zip lock bag. You can also freeze most treats in zip lock freezer bags. Allow to thaw completely before use.

Although there are dog recipes that contain garlic, it does contain the same toxin as onions, but in much smaller concentrations. You should be aware that garlic can be deadly at certain doses (the size of a toxic dose depends on the size of the dog). Also keep in mind that dogs have difficulty digesting corn, so if you find a recipe that calls for corn meal, try using rice flour (which you can find in most health food stores) instead. If your dog is allergic to wheat, try substituting rice flour for wheat flour as well. Another excellent resource is the ASPCA Animal Poison Control Hotline at (888) 426-4435.

Remember foods your dog can't have:
Foods to Avoid Feeding Your Dog
Foods to Avoid Feeding Your Cat
What Not to Feed Dogs
What Not to Feed your Dog
What Plants Are Poisonous to Dogs?

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