Lentil Veggie Loaf Kibble Topper

Lentil Veggie Loaf Kibble Topper

Looking for more tasty toppers for your dog’s kibble? This lentil veggie loaf is the perfect topper and my dogs’ favorite! Dogs love variety in their diets too and this easy to make loaf is packed with wholesome and easily digestible ingredients that are sure to entice even the pickiest eaters. This recipe is very flexible and can be made into a loaf, as I am describing below, or it can be used as a regular topper, similar to a canned food. You can create more variety by changing up the veggies to other favorites; broccoli, bell peppers, peas, asparagus, celery, spinach, etc. Be sure to avoid any foods that are toxic to dogs. Check out the post Food Allergens and Toxins for Dogs for a list of foods to avoid.

I make four mini loaves at a time, which is perfect for topping the kibble for my three dogs every morning and evening for up to 6 days. Loaves may be stored in the refrigerator in an airtight container or Ziploc for up to a week. Loaves may also be made in advance and stored in the freezer until needed (be sure it is airtight and stored in a freezer bag). Just thaw to room temperature and it’s ready to serve.

Candid FX Photography - Lentil Veggie Loaf

 

 

Ingredients:

  • 2 1/2 cups cooked lentils (green, brown, or red)
  • 1 cup cooked brown rice (or 1 cup cooked quinoa)
  • 1 medium sweet potato, baked with skin
  • 1 small zucchini, chopped
  • 1 carrot, chopped
  • 2 tablespoons ground flax seeds (or 1 tablespoon flax oil)
  • 1 tablespoon walnut oil
  • 1/4 cup Parmesan cheese* (optional)
  • 1 teaspoon savory spice (optional)
  • 2 organic free range eggs or 1/4 cup Aquafaba (the water chickpeas are cooked in – I use the fluid chickpeas are stored in)

*Ensure the Parmesan cheese you choose is vegetarian. Many cheeses use animal-based rennet in their processing, which is an enzyme harvested from the stomach of ruminant animals like cows and goats. A good option for vegetarian Parmesan is Organic Valley Parmesan Cheese.

Directions:

  • Preheat oven to 350°F.
  • In a food processor, add all ingredients and blend until smooth.
  • Pour into lightly sprayed mini loaf pans, or into one regular loaf pan.
  • Cover with tinfoil, poke a couple small slits in the tinfoil to allow ventilation.
  • Bake for 60 minutes minutes.
  • Remove tinfoil and broil on high for another 5 minutes to lightly brown the top.
  • Allow to cool
  • Serve 1-2 tablespoons (depending on your dog’s size and appetite) crumbled or as a slice on top of kibble.

I use V-Dog kibble, which my dogs love! No, I am not getting paid to say that; I just like to support companies that are forward thinkers doing a great thing, while providing a high quality product.

Non-bake version: skip the eggs or Aquafaba and replace with 1/2 cup unsweetened applesauce, blend until mixed well in the processor. I sometimes add a tablespoon of peanut butter for variety. Scoop a spoonful or two on top of kibble or mix in. Store in a sealed container in the refrigerator for up to 5 days.

*Please note: Do not serve this recipe on it’s own, as it is not completely balanced as a meal. However, when served with a nutritionally balanced kibble, such as V-Dog, this recipe adds variety and additional vitamins and nutrients to a healthy diet. This recipe may be used as the basis for a homemade meal with some modifications and the addition of a supplement such Vegedog Supplement.

Candid FX Photography - Lentil Veggie Loaf

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