Dog Food Recipes

by Trent Grassian and Jordan Collins

‘Wet’ Food

This recipe is adapted from one provided by PETA, based on Rigby’s preferences.

  • dog6 cups water
  • 1 cup brown rice (or other grains, such as quinoa)
  • 1 cup mixed lentils or other beans (e.g. garbanzo, red lentils, )
  • 1 cup mixed vegetables (Brussels sprouts, tomatoes, mushrooms, sweet potatoes, )
  • About 1/3 cup peanut butter
  • 2 tbsp coconut/flax oil (good for skin and hair)
  • 8 g hemp protein
  • 1 tbsp ground flax seed
  • VegeDog multivitamin powder, as directed on the bottle
  • 1/4 cup nutritional yeast
  • Seasoning, such as: Ground ginger, liquid smoke, cinnamon
  • Optional: 200-250 mg cranberry extract (Since a vegan diet is alkalizing, your dog may need this acidifier to maintain a healthy urinary pH.)
  • Optional: 125 mg probiotic (about 1/4 pill )
  • Optional: 1 tbsp apple cider vinegar (reduces gas)
  1. Boil the water.
  2. Add the veggies and grain to boiled water.
  3. Simmer, covered, for 40 minutes to 1 hour, until everything is fully cooked. Stir occasionally and add more water, if needed.
  4. Add the remaining ingredients and stir well.

Place 3 to 5 servings in your refrigerator and store the rest in the freezer. We tend to make HUGE batches once a month to save time.


Rigby eats about 1/4 cup of wet + 1/4 cup biscuits for breakfast and dinner, with a few cups of raw vegetables (e.g. bell peppers, carrots, purple cabbage, etc.). For lunch, he has 1/4 cup of wet or dry food with some more cut up veggies!  He weighs about 11 kg.


This recipe is adapted from VegeDog’s soy-free kibble recipe, as Rigby is soya intolerant. The easiest way to make this recipe is to make the dry mix in advance and store a big batch of it.

Dry Mix Ingredients:
  • 1/4 cup nutritional yeast
  • VegeDog multivitamin powder, as directed on the bottle
  • 1 acidophilus pill / lecithin granules
  • 8 1/3 cups whole wheat flour
  • 5 cups vital wheat gluten

When cooking a new batch, take 8 1/3 cups of the (above) dry mix and add:

  • 1/3 cup oil (I use coconut and/or flax)
  • 4-5 cups water
  • 5 tbsp soya/tamari sauce
  • Seasonings, such as: cinnamon, liquid smoke and/or ground ginger
  • 1 tube tomato puree
  • 1/4 cup peanut butter or more, to taste
  1. Preheat oven to 325F (160C)
  2. Grease 2 pans
  3. Knead all ingredients together until thoroughly mixed, being careful not to add too much water (will just mean you have to cook it longer!)
  4. Spread on cookie sheets, no more than ½ inch thick, and pierce with a fork a few times
  5. Bake for about 10-20 minutes
  6. Slice into chunks using a pizza cutter or knife (the smaller, the faster it will cook!)
  7. Continue baking on a low heat until completely dry OR place in the sun for a few hours

As long as all moisture is gone, can last for a couple of weeks. Does not need to be refrigerated!

All food is safe for human consumption and we highly recommend tasting while you cook to make sure it’s delicious!  Also helps for adjusting seasoning to your dog’s needs