Vegecat™ Recipe Instructions

Start with fresh ingredients and prepare food as you do for other family members.

Download the Vegecat™ Recipe Brochure in English

We also have a version in German

Vegecat DOES NOT Supply the Essential Fatty Acid Arachidoinc Acid (ARA)

Vegecat™ no longer supplies the essential fatty acid arachidonic acid (ARA) due to ingredient compliance issues with the FDA and EFSA. Please contact Compassion Circle to discuss options for supplying arachidonic acid in the diet. You can email us from the contact form at the bottom of the page or call 1-800-370-7387. If you feed an entirely plant-based diet, we have a new supplement that will supply the arachidoinc acid your cat needs. At present, orders for Vegecat™ and this ARA supplement must be placed though customer service rather than on the website. Thank you for understanding that we only want the best for your cat and apologize for the inconvenience. We look forward to hearing from you. 

Transition Gradually

Mix a small amount of the new food in with the old food and adjust the proportions over two weeks or longer. Digestive enyzmes, like lactose-free Prozyme® Plus, are especially beneficial during the transition and beyond. Let your cat show you how quickly he or she is willing to transition. Morning is the best time to begin introducing new food because the appetite is stronger. Adding extra nutritional yeast or sauces (discussed below) for flavor can help entice your cat during the transitional period.

Organic & Non-GMO Ingredients

GMO (Genetically Modified Organism) ingredients and herbicides can cause gastrointestinal issues, food allergies, and more. Soy, canola, and corn that is not organic IS almost certainly genetically modified in the USA. Compassion Circle strongly recommends organic food for you and your animals!

Digestive Enzymes

Almost every process in the body requires enzymes. Digestion is no different. Digestive enzymes are produced in the body and found in plants and raw foods. These enzymes are heat sensitive, so cooking and processing food destroys the natural enzymes. We recommend adding plant-derived enzymes (lipase, amylase, protease, and cellulase) to any cooked food. Amylase is a particularly important aid for the digestion of carbohydrates. Prozyme® Plus – available from Compassion Circle – maximizes the absorption of valuable nutrients by up to 71% and greatly aids digestion. Adding digestive enzymes to the diet can decrease the food requirement by 25%! A little raw food doesn’t supply enough enzymes to compensate for the enzyme loss in cooked food.

Flour for Kibble

Whole wheat and bread flour both contain 14% protein by dry weight. Gluten flour, the protein part of wheat (commonly labeled vital wheat gluten or instant gluten), contains 75% protein. The protein content in the flour used is important.

EFAs, Oils, & Substitutions

Essential Fatty Acids (EFAs) are particularly important to your animal’s well-being, as is the ratio of omega-6 to omega-3 fatty acids. The oils and hemp hearts in the recipes supply the EFAs and ensure the omega-6 to omega-3 ratio is ideal.

Omega-3 fatty acids, including alpha-linolenic acid (ALA), are provided by the flaxseed oil in the recipes, with some coming from olive oil, canola oil, and hemp hearts. The omega-6 fatty acid requirement, including the linoleic acid (LA) requirement, is met by the olive and canola oils.

Substituting oils in the recipe is not recommended. If you omit hemp hearts in a recipe, add 1 teaspoon (5mL) of hemp oil or sunflower oil per 1 tablespoon (10g) of hemp hearts omitted to increase linoleic acid. You may also substitute 1 teaspoon (7g) of ground flaxseed for each 1⁄8 teaspoon (0.6mL) of flaxseed oil omitted in a recipe to meet the alpha-linolenic requirement in the diet.

Store oils in the refrigerator and smell and taste them to be sure they are not rancid. Oils such as olive oil should not be heated at high heat.

Seitan

Each cup of vital wheat gluten flour (142g) makes about 3-1⁄2 cups of seitan (400g). Available commercially, seitan has a “meaty” consistency and absorbs flavors readily. Imitation “meat” products should have wheat gluten as the first ingredient listed to qualify as seitan.

[Organic] Soy & TSP/TVP

Textured soy protein (TSP), also known as textured vegetable protein (TVP®), soy meat, or soya chunks, is defatted soy flour. TSP must be reconstituted before use by stirring in 7⁄8 cup of boiling water (207mL) for each cup of TSP (237mL). All recipe measurements for textured soy protein are made before reconstituting.

Use extra-firm tofu made from calcium sulfate to keep magnesium at a minimum. If using firm tofu rather than extra firm, add 1 tablespoon (10g) of protein powder for every cup of tofu, or 2 tablespoons (20g) of hemp hearts, to increase protein content.

A low-sodium soy sauce requires a 50% increase in volume over regular soy sauce.

Hemp Hearts/Hemp Meal

You may substitute 1⁄2 a tablespoon of 100% pure protein powder (brown rice, organic soy, or hemp) per 1 tablespoon (15g) of hemp hearts to achieve the same level of protein in the meal.

Sauces – Yes!

Coat kibble with a sauce just prior to serving. Baby food squash makes a nice sauce, or a little canned pumpkin diluted with water. Whole canned corn (no sugar), processed in a food processor with nori, is a favorite. All cats like nutritional yeast; coat kibble just before serving. Never feed onions. See also Recipe Notes in the following column.

Small amounts of crumbled nori can appeal to choosy cats, or imitation bacon bits (available without MSG). Summertime treats might be cantaloupe (alone) or fresh corn on the cob.

VegeYeast & Food Yeast

Food yeast is important for protein, B vitamins, and flavor. Before serving semi-moist food, dust chunks with yeast. VegeYeast (available from Compassion Circle) is a special type of brewer’s yeast made especially for cats. It has a high acid and a low magnesium content. Nutritional yeast tastes cheese-like and comes in flakes or powder. For maxi-flakes, double the volume (not the weight) measurements. Brewer’s yeast can also be used. For cats that like nutritional yeast best, use VegeYeast in the recipes for health benefits, but coat the food with nutritional yeast prior to serving.

General Info & Service with a Smile

Feed cats several times a day to assure adequate food. Coating meals with a little nutritional yeast really can make a difference in cats accepting a plant-based diet.

Cats want fresh food. Stale, soggy, old food isn’t appreciated. Serve in clean bowls and always keep fresh water available (clean enough for you to drink). The more water and moisture in the diet, the better the urine concentration of your cat. Feeding primarily wet food recipes can prevent urinary issues.

Cats should have an acidic urine pH of 6.0 to 6.5. It is wise to test the urine at home or at a veterinarian’s office before switching the diet and about 3-weeks after transitioning to a new diet, then periodically after – twice in the first year and yearly after. If alkaline urine is a problem, please contact us or consult with your veterinarian to discuss acidification. Vitamin C (ascorbic acid) is commonly used to lower urine pH. Please see the “Cats” page on this site for more information about testing urine pH at home.

Some cats are adversely affected by high dietary magnesium and exhibit urinary problems such as stone formation. For those cats, use lower magnesium recipes.

Recipes are based on a 10-lb. (4.5kg) adult cat. Cats may eat greatly more or less depending on their activity level, age, and weight. Recipes have the amount of Vegecat™ proportional on a caloric basis to the other recipe ingredients. Eating more or less will still result in a nutritionally complete diet.

Recipe Notes

As mentioned in the “Sauces” section (previous panel), coating kibble in squash, pumpkin, or pureed corn and nori is a wonderful way to add flavor and moisture to kibble. You may steam/cook and puree the following veggies to add to kibble or wet food recipes: corn, carrots, cucumber, peas, green beans, kale, broccoli, cauliflower, potatoes, squash, and more. It is best to avoid vegetables that are high in oxalic acid, like spinach and Swiss chard. A cat’s diet should not be more than 10% vegetable food because this will dilute the protein content and other nutrition in the recipes. Adding 1 to 1-1⁄2 tablespoons of pureed veggies per day is ideal. If your cat does not like veggies, they are not required. Adding nori flakes or algae, can add flavor and highly beneficial bioavailable nutrients. These should be kept to a minimum (1 teaspoon per day) to avoid urine alkalinity unless you add 1 teaspoon of cranberry powder or 500mg of vitamin C (ascorbic acid) per day.

cut vegan kibble

KIBBLE

This recipe will make 15-17 days of food for one cat.

It is best to coat kibble in pureed vegetables, sugar-free baby food, or to add water to increase the moisture in the food. Occasionally, serving kibble dry for healthy teeth and gums is fine, but increasing your cat’s liquid intake with wet food or moistened kibble can avoid the urinary issues so prevalent in the cat world by improving the urine concentration.

  • Protein 33 %
  • Fat 10 %
  • Magnesium 0.12 %
  • Calories 4250 kcal

Ingredients

  • 3-1⁄2 cups water, as needed (830mL)
  • 4-1⁄2 tbsp. canola oil (63g/67mL)
  • 1⁄4 cup tomato paste (60g/59mL)
  • 2 tbsp. soy sauce (34g/29mL) OR add 3/4 tsp. salt in with the dry ingredients
  • 2-2⁄3 cups whole-wheat flour (400g)
  • 1-1⁄4 cups bread flour (180g)
  • 1-2⁄3 cups vital wheat gluten flour (200g)
  • 6 tbsp. hemp hearts/hemp meal (60g)
  • 1-1⁄8 cups VegeYeast or yeast powder (160g)
  • 7-1⁄4 tbsp. Vegecat™ (72g)

Instructions

  1. Preheat oven to 300°F (150˚C)
  2. Mix the dry ingredients together.
  3. Add the liquid ingredients to the dry mixture. Slowly add water as you determine how much is needed.
  4. Stir with a large strong spoon to form soft dough.
  5. Flour hands and counter top to keep dough from sticking. Empty the bowl onto the counter top. Knead the dough by folding it on itself several times until smooth, proceeding as if making a pie crust.
  6. Roll dough to no more than 1/3 inch thick, and smooth in place on a cookie sheet, kneading into corners.
  7. Prick the dough with a fork to prevent bubbles.
  8. Bake for 30 minutes. Don’t bake so long that the edges get brown and brittle.
  9. With a large chef’s knife or pizza cutter, cut newly baked slab into 9 (or 12) parts (on a cutting board). Cut twice horizontally, and then cut vertically 2 or 3 times. Cut each of the resulting rectangles into kibble sized pieces by cutting first in one direction, and then the other. Piece sizes are determined by the size of your dog.
  10. Separate kibble pieces onto two or more cookie sheets and place in a warm oven (at its lowest temperature) for two or three hours until crunchy dry. Direct sunshine makes an energy efficient drier. Kibble is dry enough when you can’t compress pieces with finger pressure.

Notes

Properly dried kibble can be stored in a closed container for up to 3-months. Refrigeration is not necessary or desirable.

Chickpea Recipe for Cats

Chickpea & TSP

Soak garbanzo beans in water until doubled in size. Change water as necessary to keep from fermenting. Soaking overnight is recommended. To soak overnight, the water level should be a few inches over beans to allow for expansion. Cover the soaking dish in a clean towel.

A method of quick soaking is to boil the legumes for 5 minutes, then allow them to sit in the hot water for 1 hour. Change the water before cooking.

Legumes can be cooked with a potato or piece of kombu to increase digestibility. A crock pot is the most convenient way to cook legumes.

(Image note: There’s no rice in the garbanzo recipe, but a small amount of leftover rice and spinach is added here.)

  • Protein 35.5 %
  • Fat 10.5 %
  • Magnesium 0.18 %
  • Calories 980 kcal

Ingredients

  • 1-1⁄4 cups canned chickpeas/garbanzo beans (335g/326mL) OR 1-1⁄2 cups home-cooked chickpeas (240g/356mL), starting with 1⁄2 cup uncooked (108g)
  • 3⁄4 cup TSP (textured soy protein) (85g)
  • 1⁄4 cup VegeYeast or yeast powder (45g)
  • 3⁄4 tbsp. olive oil (11g/11mL)
  • 1⁄4 tsp. flaxseed oil (1.2g/1.2mL)
  • 1⁄4 tsp. salt (1g) OR 1-1⁄5 tsp. soy sauce (7g/5.9mL)
  • 5 tsp. Vegecat™ (16g)

Instructions

  1. Drain water from soaked beans.
  2. Cover with fresh water and simmer with the lid on until legumes are soft. (60-90 minutes.)
  3. Drain thoroughly and crush warm beans with a potato masher, fork, or food processor.
  4. Reconstitute TSP with just under 3/4 cup boiling water.
  5. Mix all ingredients together.
  6. Refrigerate leftovers portion in a covered container or freeze in portion size containers.

Chickpea & Tofu

Soak garbanzo beans in water until doubled in size. Change water as necessary to keep from fermenting. Soaking overnight is recommended. To soak overnight, the water level should be a few inches over beans to allow for expansion. Cover the soaking dish in a clean towel.

A method of quick soaking is to boil the legumes for 5 minutes, then allow them to sit in the hot water for 1 hour. Change the water before cooking.

Legumes can be cooked with a potato or piece of kombu to increase digestibility. A crock pot is the most convenient way to cook legumes.

  • Protein 33.5 %
  • Fat 14 %
  • Magnesium 0.18 %
  • Calories 825 kcal

Ingredients

  • 1-1⁄4 cups canned chickpeas/garbanzo beans (335g/326mL) OR 1-1⁄2 cups home-cooked chickpeas (240g/356mL), starting with 1⁄2 cup uncooked (108g)
  • 3⁄4 cup extra-firm tofu, tightly packed (180g/178mL)
  • 1⁄4 cup VegeYeast or yeast powder (45g)
  • 1 tbsp. hemp hearts/hemp meal (10g)
  • 1⁄4 tsp. flaxseed oil (1.2g/1.2mL)
  • 1⁄4 tsp. salt (1g) OR 1-1⁄5 tsp. soy sauce (7g/5.9mL)
  • 5 tsp. Vegecat™ (16g)

Instructions

  1. Drain water from soaked beans.
  2. Cover with fresh water and simmer with the lid on until legumes are soft. (60-90 minutes.)
  3. Drain thoroughly and crush warm beans with a potato masher, fork, or food processor.
  4. Add tofu to warm beans to warm.
  5. Mix in remaining ingredients.
  6. Refrigerate leftovers portion in a covered container or freeze in portion size containers.

Chickpea & Seitan

Soak garbanzo beans in water until doubled in size. Change water as necessary to keep from fermenting. Soaking overnight is recommended. To soak overnight, the water level should be a few inches over beans to allow for expansion. Cover the soaking dish in a clean towel.

A method of quick soaking is to boil the legumes for 5 minutes, then allow them to sit in the hot water for 1 hour. Change the water before cooking.

Legumes can be cooked with a potato or piece of kombu to increase digestibility. A crock pot is the most convenient way to cook legumes.

  • Protein 35.5 %
  • Fat 11 %
  • Magnesium 0.13 %
  • Calories 980 kcal

Ingredients

  • 1-1⁄4 cups canned chickpeas/garbanzo beans (335g/326mL) OR 1-1⁄2 cups home-cooked chickpeas (240g/356mL), starting with 1⁄2 cup uncooked (108g)
  • 1-1⁄2 cups prepared seitan (175g/356mL)
  • 1⁄4 cup VegeYeast or yeast powder (45g)
  • 1-1⁄2 tbsp. hemp hearts/hemp meal (15g)
  • 1⁄2 tbsp. olive oil (7g/7.4mL)
  • 1⁄4 tsp. salt (1g) OR 1-1⁄5 tsp. soy sauce (7g/5.9mL)
  • 1-1⁄2 tbsp. Vegecat™ (15g)

Instructions

  1. Drain water from soaked beans.
  2. Cover with fresh water and simmer with the lid on until legumes are soft. (60-90 minutes.)
  3. Drain thoroughly and crush warm beans with a potato masher, fork, or food processor.
  4. Mix in remaining ingredients.
  5. Refrigerate leftovers portion in a covered container or freeze in portion size containers.

Notes

If you use store-bought seitan, be sure it does not contain garlic or onion.

Seitan can be prepared a number of ways. If you’d like to make it at home, and are not familiar with the process, we encourage you to watch some online videos and choose the cooking method you’d like to use. It’s fine to use seasonings and low sodium vegetable broth while cooking. If there is a seasoning you are unsure about, please check to be sure it is safe for cats.

lentils

Lentils & TSP

Soak lentils in cold water for 2-4 hours before cooking. You may also sprout lentils for 24-hours, then drain. Sprouted lentils need to be broken up in a food processor or blender for dogs. Sprouting lessens the protein content but increases other nutrients. Boiled lentils can also be blended.

Legumes can be cooked with a potato or piece of kombu to increase digestibility. A crock pot is the most convenient way to cook legumes.

DO NOT cook lentils with bay leaves. Bay leaves are toxic to cats.

  • Protein 37 %
  • Fat 10.5 %
  • Magnesium 0.18 %
  • Calories 960 kcal

Ingredients

  • 1-2⁄3 cups cooked lentils (320g/395mL), starting with 2⁄3 cup uncooked (105g)
  • 3⁄4 cup TSP (textured soy protein) (80g)
  • 3-1⁄3 tbsp. VegeYeast or yeast powder (30g)
  • 4-1⁄4 tsp olive oil (20g/21mL)
  • 1⁄4 tsp. salt (1.15g) OR 1-1⁄3 tsp. soy sauce (8g/6.6mL)
  • 5 tsp. Vegecat™ (16g)

Instructions

  1. Drain water from soaked beans.
  2. Cover with fresh water and simmer with the lid on until legumes are soft. (30 minutes.)
  3. Drain thoroughly and crush warm beans with a potato masher, fork, or food processor.
  4. Reconstitute TVP with just under 3/4 cup water.
  5. Mix all ingredients together.
  6. Refrigerate leftovers portion in a covered container or freeze in portion size containers.
lentils

Lentils & Tofu

Soak lentils in cold water for 2-4 hours before cooking. You may also sprout lentils for 24-hours, then drain. Sprouted lentils need to be broken up in a food processor or blender for dogs. Sprouting lessens the protein content but increases other nutrients. Boiled lentils can also be blended.

Legumes can be cooked with a potato or piece of kombu to increase digestibility. A crock pot is the most convenient way to cook legumes.

DO NOT cook lentils with bay leaves. Bay leaves are toxic to cats.

  • Protein 35 %
  • Fat 12 %
  • Magnesium 0.14 %
  • Calories 895 kcal

Ingredients

  • 2 cups cooked lentils (380g/474mL), starting with 4⁄5 cup uncooked (125g)
  • 2⁄3 cup firm tofu (160g/158mL)
  • 1⁄4 cup VegeYeast or yeast powder (45g)
  • 3⁄4 tbsp. olive oil (12g/3.7mL)
  • 1⁄8 tsp. flaxseed oil (0.6g/0.6mL)
  • 1⁄4 tsp. salt (1g) OR 1-1⁄5 tsp. soy sauce (7g/5.9mL)
  • 5 tsp. Vegecat™ (16g)

Instructions

  1. Drain water from soaked beans.
  2. Cover with fresh water and simmer with the lid on until legumes are soft. (30 minutes.)
  3. Drain thoroughly and crush warm beans with a potato masher, fork, or food processor.
  4. Mix all ingredients together.
  5. Refrigerate leftovers portion in a covered container or freeze in portion size containers.
lentils

Lentils & Seitan

Soak lentils in cold water for 2-4 hours before cooking. You may also sprout lentils for 24-hours, then drain. Sprouted lentils need to be broken up in a food processor or blender for dogs. Sprouting lessens the protein content but increases other nutrients. Boiled lentils can also be blended.

Legumes can be cooked with a potato or piece of kombu to increase digestibility. A crock pot is the most convenient way to cook legumes.

DO NOT cook lentils with bay leaves. Bay leaves are toxic to cats.

  • Protein 34 %
  • Fat 11.5 %
  • Magnesium 0.1 %
  • Calories 930 kcal

Ingredients

  • 2-1⁄4 cups cooked lentils (430g/533mL), starting with 1 cup uncooked (141g)
  • 7 tbs. seitan (50g/104mL)
  • 1⁄4 cup VegeYeast or yeast powder (45g)
  • 1-1⁄2 tbsp. olive oil (20g/22mL)
  • 1⁄4 tsp. salt (1.1g) OR 1-1⁄5 tsp. soy sauce (7g/5.9mL)
  • 5 tsp. Vegecat™ (16g)

Instructions

  1. Drain water from soaked beans.
  2. Cover with fresh water and simmer with the lid on until legumes are soft. (30 minutes.)
  3. Drain thoroughly and crush warm beans with a potato masher, fork, or food processor.
  4. Reconstitute TVP with just under 3/4 cup water.
  5. Mix all ingredients together.
  6. Refrigerate leftovers portion in a covered container or freeze in portion size containers.

Notes

If you use store-bought seitan, be sure it does not contain garlic or onion.

Seitan can be prepared a number of ways. If you’d like to make it at home, and are not familiar with the process, we encourage you to watch some online videos and choose the cooking method you’d like to use. It’s fine to use seasonings and low sodium vegetable broth while cooking. If there is a seasoning you are unsure about, please check to be sure it is safe for cats.

lentils

Lentils & Tempeh

Soak lentils in cold water for 2-4 hours before cooking. You may also sprout lentils for 24-hours, then drain. Sprouted lentils need to be broken up in a food processor or blender for dogs. Sprouting lessens the protein content but increases other nutrients. Boiled lentils can also be blended.

Legumes can be cooked with a potato or piece of kombu to increase digestibility. A crock pot is the most convenient way to cook legumes.

DO NOT cook lentils with bay leaves. Bay leaves are toxic to cats.

  • Protein 35 %
  • Fat 16 %
  • Magnesium 0.13 %
  • Calories 920 kcal

Ingredients

  • 1-2⁄3 cups cooked lentils (320g/396mL), starting with 2⁄3 cup uncooked (105g)
  • 3⁄4 cup tempeh (130g/178mL)
  • 1⁄4 cup VegeYeast or yeast powder (45g)
  • 1 tbsp. olive oil (15g/15mL)
  • 1⁄8 tsp. flaxseed oil (0.6g/0.6mL)
  • 1⁄4 tsp. salt (1g) OR 1-1⁄5 tsp. soy sauce (7g/5.9mL)
  • 5 tsp. Vegecat™ (16g)

Instructions

  1. Drain water from soaked beans.
  2. Cover with fresh water and simmer with the lid on until legumes are soft. (30 minutes.)
  3. Drain thoroughly and crush warm beans with a potato masher, fork, or food processor.
  4. Mix all ingredients together.
  5. Refrigerate leftovers portion in a covered container or freeze in portion size containers.
Rice and TVP Recipe for Cats

Rice & TSP

Cook rice with plenty of water and cook well. You can mash rice or use a blender or food processor to aid digestion. Use the oil to odd moisture and add water if needed.

  • Protein 32 %
  • Fat 10 %
  • Magnesium 0.21 %
  • Calories 940 kcal

Ingredients

  • 1-2⁄3 cups cooked parboiled rice (290g/395mL), starting with 1⁄2 cup uncooked (90g) OR 1-1⁄2 cups cooked brown rice (290g/356mL), starting with 1⁄2 cup uncooked (90g) OR 1-2⁄3 cups cooked white rice (260g/395mL), starting with 1⁄2 cup uncooked (90g)
  • 1 cup TSP (textured soy protein) (95g)
  • 1⁄4 cup VegeYeast or yeast powder (40g)
  • 1 tbsp. olive oil (15g/15mL)
  • 1⁄8 tsp. flaxseed oil (0.6g/0.6mL)
  • 1⁄4 tsp. salt (1g) OR 1-1⁄5 tsp. soy sauce (7g/5.9mL)
  • 5 tsp. Vegecat™ (16g)

Instructions

  1. Water to rice ratio should be at least 2 to 1 for cooking. More water can be used if desired.
  2. Simmer rice until soft. Cook time varies depending on the type of rice used..
  3. Reconsititue TSP with just under 1 cup of water.
  4. Mash or process rice, then mix all ingredients together.
  5. Refrigerate leftovers portion in a covered container or freeze in portion size containers.

Rice & Tofu

Cook rice with plenty of water and cook well. You can mash rice or use a blender or food processor to aid digestion. Use the oil to odd moisture and add water if needed.

  • Protein 34 %
  • Fat 14 %
  • Magnesium 0.21 %
  • Calories 755 kcal

Ingredients

  • 1-1⁄3 cups cooked parboiled rice (238g/318mL), starting with 1⁄2 cup uncooked (74g) OR 1-1⁄4 cups cooked brown rice (238g/296mL), starting with 1⁄2 cup uncooked (74g) OR 1-1⁄3 cups cooked white rice (213g/318mL), starting with 1⁄2 cup uncooked (74g)
  • 1-1⁄4 cups firm tofu (300g/296mL)
  • 1⁄4 cup VegeYeast or yeast powder (40g)
  • 1⁄2 tbsp. hemp hearts/hemp meal (5g)
  • 1⁄4 tsp. salt (1g) OR 1-1⁄5 tsp. soy sauce (6.5g/5.9mL)
  • 3-2/3 tsp. Vegecat™ (12g)

Instructions

  1. Water to rice ratio should be at least 2 to 1 for cooking. More water can be used if desired.
  2. Simmer rice until soft. Cook time varies depending on the type of rice used..
  3. Mash or process rice, then mix all ingredients together.
  4. Refrigerate leftovers portion in a covered container or freeze in portion size containers.

Rice, Seitan, & TSP

Cook rice with plenty of water and cook well. You can mash rice or use a blender or food processor to aid digestion. Use the oil to odd moisture and add water if needed.

  • Protein 35 %
  • Fat 11 %
  • Magnesium 0.16 %
  • Calories 875 kcal

Ingredients

  • 2 cups cooked parboiled rice (290g/474mL), starting with 2⁄3 cup uncooked (100g) OR 1-2⁄3 cups cooked brown rice (320g/395mL), starting with 2⁄3 cup uncooked (100g) OR 2 cups cooked white rice (260g/474mL), starting with 2⁄3 cup uncooked (100g)
  • 1 cup prepared seitan (120g/237mL)
  • 1⁄3 cup plus 1 tbsp. TSP (textured soy protein) (25g)
  • 3-2⁄3 tbsp. VegeYeast or yeast powder (32g)
  • 1 tbsp. hemp hearts/hemp meal (10g)
  • 3⁄4 tbsp. olive oil (10g/11mL)
  • 1⁄4 tsp. (1g) salt OR 1-1⁄5 tsp. soy sauce (7g/5.9mL)
  • 1-1/2 tbsp. Vegecat™ (15g)

Instructions

  1. Water to rice ratio should be at least 2 to 1 for cooking. More water can be used if desired.
  2. Simmer rice until soft. Cook time varies depending on the type of rice used..
  3. Reconstitute TSP in 1/3 cup boiling water.
  4. Prepare and/or add seitan.
  5. Mash or process rice, then mix all ingredients together.
  6. Refrigerate leftovers portion in a covered container or freeze in portion size containers.

Notes

If you use store-bought seitan, be sure it does not contain garlic or onion.

Seitan can be prepared a number of ways. If you’d like to make it at home, and are not familiar with the process, we encourage you to watch some online videos and choose the cooking method you’d like to use. It’s fine to use seasonings and low sodium vegetable broth while cooking. If there is a seasoning you are unsure about, please check to be sure it is safe for cats.

Oat and TVP Recipe for Cats

Oats & TSP

TVP – Textured Vegetable Protein

TSP – Textured Soy Protein can be used in place of TVP.

We highly recommend using only organic soy products.

Various types of oats may be used. The most accurate way to measure oats for the recipes is to use a kitchen scale and the gram measurement. That said, there is flexibility in the recipes and a kitchen scale is not necessary.

TVP needs to be reconstituted with hot water. Use a scant cup of water for every cup of TVP. Add water and stir.

  • Protein 29 %
  • Fat 12 %
  • Magnesium 0.18 %
  • Calories 3545 kcal

Ingredients

  • 2 cups cooked oats (480g/474mL), starting with 1 cup uncooked oats (110g)
  • 3⁄4 cup TSP (textured soy protein) (60g)
  • 1⁄4 cup VegeYeast or yeast powder (40g)
  • 1 tbsp. olive oil (12g/15mL)
  • 1⁄8 tsp. flaxseed oil (0.6g/0.6mL)
  • 1⁄4 tsp. salt (1g) OR 1-1⁄5 tsp. soy sauce (7g/5.9mL)
  • 1-1/2 tbsp. Vegecat™ (15g)

Instructions

  1. Water to oat ratio should be 2 to 1 for cooking. More water can be used if desired.
  2. Simmer oats until soft. Cook time varies depending on thickness of oats.
  3. Reconstitute TVP with just under 3/4 cup of boiling water.
  4. Mix together and mix in remaining ingrdinets.
  5. Refrigerate leftovers portion in a covered container or freeze in portion size containers.

Notes

This recipe requires very little preparation time.

Quick-cooking oats are easy to prepare; just add boiling water. You can pour water on the textured soy protein at the same time.

Don’t add so much liquid that the food becomes mushy.

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