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Canine Bible

Vegan Quinoa & Vegetable Dog Food

This recipe, carefully researched for safety and nutrition, is perfect for my dogs Bandit and Pepe. Before introducing any new ingredient in their diet, I always test it in small amounts to see how they tolerate it. I encourage you to do the same. This approach has been invaluable in keeping their tummies happy and their tails wagging. It's packed with beneficial ingredients like butternut squash, lentils, and blueberries, providing a variety of nutrients. The quinoa in this recipe is a fantastic source of plant-based protein, and the added veggies ensure they're getting a rainbow of vitamins and minerals.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Calories: 1297
Ingredients Equipment Method

Ingredients
  

  • 1 cup quinoa, rinsed
  • 1 cup chopped butternut squash
  • ½ cup dry green lentils
  • 1 cup chickpeas, soaked overnight or 1 ½ cups cooked
  • 1 1 lb bag organic frozen mixed vegetables (like carrots, peas, and green beans), thawed
  • 1 small sweet potato, cooked and mashed
  • ½ cup pumpkin puree (ensure it's plain pumpkin, not pie filling)
  • 1/2 cup blueberries (fresh or frozen)
  • 1/4 cup ground flaxseed
  • 6 cups water
  • 1 tbsp nutritional yeast (optional, for added B-vitamins)
  • A handful of chopped kale or spinach (optional)

Equipment

  • Large pots
  • Potato masher
  • Containers

Method
 

  1. Prepare Quinoa and Lentils: In a large pot, combine quinoa, lentils, and water. Bring to a boil, then reduce heat and simmer until both are cooked and tender, about 20-25 minutes.
  2. Cook Squash and Chickpeas: In a separate pot, boil the butternut squash until tender. Drain and set aside. If using uncooked chickpeas, cook them until they are soft.
  3. Combine Ingredients: Once the quinoa and lentils are cooked, add the cooked butternut squash, chickpeas, mixed vegetables, mashed sweet potato, pumpkin puree, blueberries, and ground flaxseed to the pot. Stir well to combine.
  4. Add Greens and Nutritional Yeast: If using, add the chopped kale or spinach and nutritional yeast. Stir until the greens are wilted.
  5. Cool and Store: Allow the mixture to cool completely. Portion the food into containers with tight lids and refrigerate or freeze for future use.