Cats love to be pampered, and sometimes they even demand it. Vegan cat treat recipes aren’t as readily available as dog treat recipes, and since we love these animals with equal abandon, we thought we’d throw the feline community a … treat!
Adapted from Joy the Baker
1 1/2 tsp. Ener-G Egg Replacer (combine with 2 Tbsp. water)
1 14-oz. can wet vegan cat food
2 tsp. olive oil
2 Tbsp. water
1 cup sprouted brown rice flour
1/2 cup cooked brown rice
1 Tbsp. catnip (optional)
Preheat the oven to 325°F. Line a baking sheet with aluminum foil or wax paper and set aside.
In a medium bowl, whisk together the egg replacer, cat food, olive oil, and water. Add the brown rice flour and cooked rice and stir. (The mixture will be thick, but you should still be able to spread it out.)
Spread the mixture out onto the prepared baking sheet, creating a rectangle that is about 1/3-inch thick. Bake for 12 to 15 minutes.
Remove from the oven. Let cool, then slice into bite-sized pieces. Return to the oven and bake for another 8 minutes. Remove from the oven and allow to cool completely. Store in the fridge.
Makes 8 treats
Adapted from Simply Pets
1/2 cup dry vegan cat food
1/4 cup warm soy or almond milk
3 tsp. catnip
Put the cat food and dairy-free milk in a bowl and mix.
Sprinkle with catnip and mix again.
If your cat prefers a warm soup, warm in the microwave or in a pot over the stove. (This soup can be served warm or cold.)
Makes 1 serving
Ralph and Weaz’s Vegan Catnip Treats
Adapted from Sweet Tater Blog
1 cup wheat flour (without yeast)
1/4 cup chickpea flour (without yeast)
1 Tbsp. catnip
1/2 tsp. Ener-G Egg Replacer (combine with 2 Tbsp. water)
1/3 cup soy or almond milk
2 Tbsp. wheat germ
1 Tbsp. molasses syrup
1 Tbsp. vegetable or olive oil
Preheat the oven to 325°F.
Mix all the ingredients together.
Roll the mixture onto a baking sheet lined with wax paper and bake for approximately 12 to 15 minutes. (The consistency should resemble that of a cracker.)
Cut it into bite-size pieces and return to the oven for another 8 minutes, or until crunchy.
2 cups Cantaloupe, cut into small pieces
3 cups watermelon, cut into small pieces
1 cup whole blueberries
Splash soy milk
Nutritional yeast, for garnish
This treat can be served at room temperature or frozen. To make the room temperature version, place the watermelon and cantaloupe in a bowl. Add the blueberries and a splash of soymilk, then sprinkle with nutritional yeast.
To make the frozen version, place one piece of fruit and 2 blueberries in each square of an ice cube tray. Pour soy milk into the tray until filled, then sprinkle with nutritional yeast and freeze.
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