Homemade Dog Food on a Budget (Vegan Plant-Based)

Ingredients

• 1 cup Red Kidney Beans (dry, rinsed)
• 1 cup Split Peas (dry, rinsed)
• 2 medium Carrots (peeled and diced)
• 1 cup Brown Rice (dry)
• 1 cup Frozen Mixed Vegetables (no added sauce)
• 1/2 cup Frozen Peas
• 1 tablespoon Canola Oil
• 1 tablespoon Blackstrap Molasses
• 1.25 cup Rolled Oats
• 14 ounce Firm Tofu (pressed and crumbled)
• 2 tablespoons Ground Flaxseed
• 1 teaspoon Turmeric Powder
• 1/2 teaspoon Sea Salt
• 1 tablespoon Nutritional Yeast (optional, for topping)
• 8 cup Water (plus extra as needed)

Instructions

1. Soak Beans and Split Peas

   Bring 8 cups of water to a boil, add the red kidney beans and split peas, cover the pot, turn off the heat and let them soak for at least 12 hours.

   Time: PT12H

2. Prepare Fresh Vegetables

   While the beans are soaking, peel and dice the carrots into bite‑size pieces.

   Time: PT10M

3. Combine All Ingredients

   Drain the soaked beans and peas, then return them to the pot. Add brown rice, frozen mixed vegetables, frozen peas, diced carrots, canola oil, blackstrap molasses, rolled oats, crumbled tofu, ground flaxseed, turmeric, sea salt, and enough water to cover everything (about 8‑10 cups). Stir well.

   Time: PT5M

4. Cook the Mixture

   Place the pot over medium heat, bring to a rolling boil, then lower to a gentle simmer. Cook for 30 minutes, stirring occasionally, until the rice and beans are tender and the mixture has thickened.

   Time: PT40M

   Temperature: medium heat

5. Rest Overnight

   Turn off the heat, keep the lid on, and let the pot sit at room temperature for about 12 hours. This allows the flavors to meld and the texture to set.

   Time: PT12H

6. Cool and Store

   After the overnight rest, transfer the dog food into airtight containers. Sprinkle a little nutritional yeast on each serving if desired. Refrigerate for up to 5 days or freeze for up to 2 months.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

35 g

Fat

5 g

Fiber

5 g

Ingredient Substitutions

• Instead of Red Kidney Beans: Black Beans, Garbanzo Beans
• Instead of Split Peas: Green Lentils
• Instead of Carrots: Sweet Potato
• Instead of Brown Rice: Quinoa, White Rice
• Instead of Frozen Mixed Vegetables: Fresh chopped veg
• Instead of Frozen Peas: Fresh peas
• Instead of Canola Oil: Olive Oil
• Instead of Blackstrap Molasses: Maple Syrup (less iron)
• Instead of Rolled Oats: Gluten‑free oats
• Instead of Firm Tofu: Tempeh
• Instead of Ground Flaxseed: Chia Seeds
• Instead of Turmeric Powder: Fresh grated turmeric
• Instead of Sea Salt: Kosher Salt
• Instead of Nutritional Yeast: Parmesan style vegan cheese

Equipment Needed

• Large Pot (6‑quart)
• Stove
• Cutting Board
• Chef’s Knife
• Measuring Cups
• Wooden Spoon or Ladle
• Lid for Pot
• Storage Containers (airtight)

Critical Steps — Do Not Skip

• Soaking beans and split peas for 12 hours to ensure they soften fully
• Cooking until the rice and beans are tender to avoid digestive issues
• Allowing the mixture to rest overnight for flavor development

Chef Tips from the Video

• Add a pinch of dried rosemary for extra antioxidants
• Rotate vegetables weekly (e.g., zucchini, green beans) to keep dogs interested

Troubleshooting

Storage

Refrigerator: Up to 5 days in airtight containers

Freezer: Up to 2 months; thaw in refrigerator before serving

Room temperature: Do not store at room temperature longer than 2 hours

Make-Ahead Tips

• The batch can be divided and frozen in portion‑size bags for quick thaw‑and‑serve meals
• If you prefer a softer texture, blend a small portion before storing

Frequently Asked Questions