So last year I went out and collected a whole bunch of really yummy vegetarian recipes. They were so good that I thought I would re-post for your sumptuous veggie feasting needs this year. Besides the high deliciousity factor involved with these recipes, there is also eco-benefits to going veg. If you have any tasty veggie recipes please share in the comments.

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Every major holiday many are faced with the prospect of another meat filled holiday meal. For many people this is a wonderful time full of meaty delights, however for us vegetarians we often feel left out of the joy (does everything in the world really need to include beef broth?!).

In an effort to make every one’s (vegetarians and people cooking for vegetarians) lives a little better this Thanksgiving, I have compiled my top ten Thanksgiving vegetarian recipes.

10. Stuffed Butternut Squash

You cant go wrong with a good stuffed squash. Nuff Said.

What you need 4 md Butternut squashes

2 c Water

3/4 c Wild rice, rinsed

3 tb Margarine

1 c Red onion, chopped

1 ea Garlic clove, minced

2 1/2 c Trn wholewheat bread

1 tb Sesame seeds

1/2 ts Sage & thyme

1 ts Seasoned salt

1 c Fresh orange juice What you do Preheat oven to 375F.

Halve squashes & scoop out seeds & fibres. Place them upside down in shallow baking dishes & cover tightly. Bake for 40 to 50 minutes. Meanwhile, bring water to a boil, stir in wild rice & simmer 40 minutes, or till the water is absorbed. Heat 2 tb margarine in a skillet. Add onion & garlic & saute till onion goes limp. In a mixing bowl, combine the rice with the remaining ingredients & the saute. When squashes are cool enough to handle, scoop out the pulp & chop it.

Stir into the rice mixture. Stuff the squashes, place in foil lined baking dishes & cover. Bake at 350F for 20 minutes.

9. Stuffing

Vegetarian stuffing is super easy to make. Just don’t add meat. Most people will never notice the difference. This stuff fills you up and makes your mouth happy, what more could you want from cooked soggy bread?

What you need 4 cups Pepperidge Farm Herbed Stuffing ( any style) or

4 cups of your own blend of breads,cubed.

Approximately 3/4 C. Vegetable Stock ( if making from scratch discard boiled vegetables) more or less depending on the texture you like for stuffing.

1 C. Butter, margarine or vegetable oil

1 C. Diced Carrots

1 C. Diced Celery

1 C. Diced Onion (yellow or white)

1/2 C. Chopped Parsley

1/2 Tbls. Poultry Seasoning

Salt and Pepper to taste Optional Ingredients: 1 C. Toasted Pine nuts

1 C. Roasted and chopped Chestnuts

1 C. Dried fruit, cranberries, raisins , apples etc What you do Place diced bread into a large bowl. Over medium low heat melt the butter or margarine until bubbly but not brown. Add the diced vegetables and cook stirring often until the vegetables are softened. The onions should be transparent but not brown. Add this to the bread mixture. Mix in the seasoning. Ladle in the stock 1/2 cup at a time. When you have the desired consistency add the nuts and fruit if desired. Place the stuffing in a greased shallow baking dish and cook for 45 minutes. For a crusty stuffing increase time to an hour, or until the stuffing attains the texture you prefer. If you like a softer stuffing cover the mixture while baking and uncover the last 10min. Serve with the veggie roast and gravy. This stuffing can be prepared a few days ahead and baked the day youâ€™ll be serving. The flavor will improve if left to sit two or more hours in the refrigerator before baking.

8. Cranberry Sauce

This stuff is great, and the garlic and onions along with orange zest makes for a really interesting taste.

What you need * 2 cups vegetable broth

* 2 cups Oven Roasted Garlic

* 1/2 cup olive oil

* 5 medium onions, cut into wedges and roasted in oven with garlic

* 2 tsp. brown sugar

* 1 cup Craisins, dried cranberries

* 1/2 tsp. finely grated orange zest What you do 1. Preheat oven to 325 degrees.

2. In a medium skillet, over medium-high heat, add onions and brown sugar.

3. Cook 6 minutes or until onions aer starting to become soft and translucent.

4. Add garlic and transfer to a roasting pan, dutch oven or sheet pan.

5. Slowly roast onions and garlic – stirring often for 45 minutes or until they reach a carmel color.

6. Remove onions and garlic from oven and place in sauce pan.

7. Stir in sweetened dried (or regular) cranberries, dry thyme, chicken stock, orange zest and fresh cracked black pepper to taste.

8. Cover and cook over low heat for 10 minutes or until cranberries swell.

9. Makes 4 to 6 servings.

7. Stuffed Acorn Squash

This is one of my favorites. Squash is the epitome of fall food. Acorn squash can be super sweet if prepared correctly, but it also mixes well with salty or rich flavors. If this recipe seems like too much work, simply microwave squash halves on a plate of water and add butter and brown sugar….mmmmm good.

What you need

3 good-sized acorn squash

4 to 6 tablespoons butter or margarine

2 garlic cloves, minced

1 medium onion, chopped

1 medium carrot, diced

1 celery stalk, strings removed, and diced

1 cup cubed squash (pumpkin, acorn, butternut, hubbard, or kabocha)

1/2 cup mushrooms, diced

3 to 4 cups stale French or country bread, torn into bite-sized pieces

2 eggs, lightly beaten (optional)

1/2 cup chopped fresh parsley

1/4 cup chopped fresh sage (or 1 to 2 tablespoons crumbled dried leaf sage)

1/3 cup chopped nuts (optional)

2 cups (or more) vegetable broth, salted

1 cup (or more) hot apple cider or sweet white wine (optional) What you do Preheat the oven to 350F. Wash the whole acorn squash and cut them into halves lengthwise. (This will make six bowls.) Remove the seeds and stringy stuff and set aside the cleaned acorn halves. In a heavy skillet, heat the butter or margarine. Add the garlic, onion, carrot, celery, cubed squash, and mushrooms. Saute this mixture over medium-high heat until vegetables are tender. In a large bowl, mix the bread pieces, eggs (these give great texture to the final product), parsley, sage, and chopped nuts, if desired. Add the bread mixture to the sauteed vegetables and stir to mix thoroughly, then add the vegetable broth (salted to taste). Continue to mix, squishing with your hands if you like, and adding broth as necessary, until the stuffing is very moist and soft. (to make this part go a lot faster, microwave the acorn squash halves till they are tender, but putting them face down in a plate full of water for about 7 minutes, this will cut down oven time by about 50 minutes) Mound the stuffing into the squash halves, place the stuffed squash bowls on a large baking sheet, cover with foil, and bake until the squash is tender and the stuffing is done, about 1 hour. Or you could place stuffed squash in a baking dish into which you have poured a cup or more of hot apple cider or sweet white wine, leave halves uncovered, and baste every 15 minutes with pan juices until done. Serve hot.

6. Sweet Potato Casserole

Nothing goes better with squash than sweet potatoes. These sweet little guys are the perfect “desert” side dish. Long after I have grown sick of stuffing my face with any other thanksgiving treat, I manage to still find room for some sweet potatoes.

what you need * 3 large sweet potatoes

* 3 tablespoons butter, softened

* 1 cup packed brown sugar

* 1 cup chopped pecans

* 1 cup flaked coconut (optional)

* 1/3 cup all-purpose flour

* 1/2 cup white sugar

* 2 eggs

* 1/4 cup milk

* 1 tablespoon grated orange zest

* 3 tablespoons butter

* 1 teaspoon vanilla extract

* 1/2 teaspoon salt what you do 1. Preheat oven to 350 degrees F (175 degrees C). Poke holes in the sweet potatoes with a fork, arrange the sweet potatoes on a cookie sheet. Grease an 11Ã—7 inch glass baking dish.

2. Bake sweet potatoes for 1 hour. Let cool, then mash in a large bowl. There should be approximately 3 2/3 cups of mashed sweet potato.

3. Combine softened butter with brown sugar, nuts, coconut and flour; stir with a fork. Set aside.

4. Combine sugar, eggs, milk, orange peel, butter, vanilla, salt with the mashed sweet potatoes. Beat the mixture with an electric mixer until smooth. Pour mixture into prepared baking dish. Sprinkle the brown sugar-nut mixture over the top of the mixture.

5. Bake for 35 minutes.

5. Creamy Mushroom Soup

Nothing like a nice hearty soup to make people happy. This stuff goes down smooth and is super creamy.

What you need

1 tablespoon butter

1 onion, chopped

3 cloves garlic, minced

1/2 teaspoon dry thyme

1/4 teaspoon salt

1/4 teaspoon pepper

4 cups sliced mushrooms

1 potato, peeled and diced

1/4 cup all purpose flour

4 cups vegetable stock

1/4 cup light sour cream

1 green onion, chopped What you do In saucepan, melt butter over medium heat, cook onion, garlic, thyme, salt & pepper, stirring occasionally, until softened. (about 5 min.) Add mushrooms & potato, cook over medium-high heat until no liquid remains & mushrooms are tender, about 10 min. Stir in flour, cook for 1 minute. Stir in stock & bring to boil, reduce heat & simmer until thickened, about 10 minutes. Top each serving with dollop of sour cream & sprinkle of green onion. Makes 4 servings.

4. Green Bean Casserole

This one goes out for my man Jesse. He is holding it down Midwest style and this just seems like his kind of meal. I have always been a big fan of anything you can eat out of a casserole dish for Thanksgiving, and who doesn’t love green beans.

What you need * 1 can (10 3/4 ounces) condensed cream of mushroom soup

* 4 cups cooked green beans

* 1/8 teaspoon pepper

* 1/2 cup milk

* 1 1/3 cups French fried onions What you do Mix soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and 2/3 cup of the fried onions. Bake for about 25 minutes at 350 degrees F. Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.

Serves 6.

3. Tofurky

Seriously I have never eaten this stuff, it sounds faintly revolting. But what vegetarian Thanksgiving top ten list would be complete without an ode to this most (in)famous tofu turkey hybrid product.

What you need 1 pound Tofurky, chopped into bite-size chunks

10.5-ounce can mandarin oranges, drained

10-ounce jar apricot jam

1/4 cup molasses

2 Tablespoons orange juice

1/4 teaspoon cayenne pepper What you do Preheat oven to 400 degrees. Meanwhile, spread out chopped Tofurky in a 9″x9″x2″ square pan. Spread oranges on top. Next, mix remaining ingredients together and pour mixture over the Tofurky and oranges. Bake Tofurky in an oven at 400 degrees for 20 minutes. Serve warm over a bed of rice.

2. Gravy

You cant have Thanksgiving without gravy! But if you don’t want to kill and cook any animals this limits your gravy choices…or does it?! Behold Veggy Gravy!

What you need 1/2 qt Vegetable stock

1/16 c White or light miso

1/16 c Low-sodium soy sauce

1/4 tb Dijon Mustard

1/2 ts Poultry seasoning or other

Mixed herbs

1/8 ts Dried sage

1/3 ts Dried thyme

1/8 ts Dried rosemary

1/8 ts Black or white pepper

1/2 tb Cornstarch or arrowroot What you do Combine all ingredients except cornstarch or arrowroot

in a 4-quart pot. Bring to a boil over medium heat,

then lower heat and simmer for 10 minutes. At serving time, dissolve thickener in 1/2 c. cold

water. Bring the gravy to a low boil. Slowly pour in

the thickener and stir while the gravy turns from milky

to smooth and thick. Add enough thickener to reach the

consistency you desire. Makes 8 cups. Note: Poultry seasoning does not contain animal

products. If you don’t have poultry seasoning, use 2

to 3 teaspoons of a mixture of rosemary, sage, thyme,

marjoram and basil.

1. Tofu Pumpkin Pie

This stuff is by far my favorite vegitarian Thanksgiving food. At first you may think that this sounds super nasty, but trust me on this one, nothing is smother or creamier than a nice tofu pumpkin pie. They are high in protein low in fat and taste like pumpkin heaven, who knew! It might be a cop-out to list desert as my favorite part of the meal, but really nothing caps off a day of stuffing yourself like a nice thick slice of tofu pumpkin pie and about ten inches of whipped cream on top. Enjoy!

What you need * 1 Lb Japanese firm silken tofu, drained

* 16 oz can pumpkin puree or 1 3/4 Cups fresh puree

* 1 tsp. ground cinnamon

* 1/4 ground nutmeg

* 1/2 salt

* 1 tsp. vanilla extract

* 3/4 cup light brown sugar

* 1/4 tsp. ground cloves

* 1/3 cup vegetable oil (not olive)

* 1 tsp. ground ginger

* unbaked 9 inch deep dish pie crust What you do * Preheat oven to 350. Combine all filling ingredients except pie shell and ginger. Mix in a blender or food processor until smooth.

* Add the ginger, then blend again. Pour filling into unbaked pie shell, bake 1 hour.

* Let cool before serving.

Let me know if I missed any of your favorites. Happy Thanksgiving everyone!