Here's a fabulous recipe, in which you could substitute vegetable broth for the stock, and add some sunflower seeds or perhaps a few chick peas to make it main-dish vegan. You could also use couscous instead of quinoa, or red + regular quinoa, or quinoa + couscous, to make it more festive/interesting. When I make this, I fry the spices with the onions, as it brings out the flavor better, to my mind. Have fun!!

http://www.food52.com/recipes/2586_quinoa_with_butternut_squash_cinnamon_and_mint ;o)

Try this farro vegetable salad - perfect for vegans/vegetarians when you cook it with vegetable stock! http://theheritagecook.com/?p=3583

Vietnamese summer rolls (without the shrimp) are a great vegan entree but a side dish in smaller quantities. You can also make banh mi that are vegan and banh mi that are not vegetarian (altho the fish don't really fit in with that scenario). I have a great recipe for pasta sauce with eggplant and peppers from Sylvia Townsend's Food for Friends. It's exceptional and serves the vegan and non vegan alike. I try not to make more than one entree...find it distracting in the kitchen and on the table. If you must have non vegan food make something like the banh mi that is by nature adaptable.

My best friend Sybil is a very gracious vegan. "Don't worry about cooking anything special for me," she says, "because I sure don't worry about cooking anything special for you." So she'll still have a piece of something if it has eggs or butter in it, like a brownie, and she's been known to relax a little and have a small square of zucchini lasagna (my default vegetarian dish), even with the cheese.

My default vegan entree is ratatouille:
One peeled eggplant, diced into 3/4" cubes, sprinkled with 1 tsp. salt and placed in a colander over a bowl for a half hour; up to 1/3 cup olive oil; one yellow or white onion, chopped roughly; 2 cloves garlic, smashed; a couple of medium zucchini, seeded and diced into 3/4" cubes; a pound of small white button mushrooms, cleaned; 4 of the biggest fresh-picked, never-been-chilled peeled, seeded and chopped garden tomatoes you can find, or a couple of cans of diced tomatoes; dried oregano; fresh basil; salt and pepper; a pinch or more of sugar. While the eggplant is exuding its juice, heat a few tablespoons of oil in a large skillet over medium-high heat and cook the vegetables one at a time, stirring frequently, until each begins to caramelize around the edges--be careful not to overcook. As each vegetable gets cooked, transfer it to a gratin dish or glass casserole. Add additional oil to the skillet as necessary before sauteing the next vegetable. When all the vegetables are cooked, stir together gently and season to taste with the herbs, salt, pepper and sugar. Place in a 400 degree oven until hot and just beginning to bubble, about 15 minutes. Serve hot, warm or at room temp with a nice crusty chunk of baguette, olive oil-herb foccacia or Italian bread with a saucer of olive oil-herb dipping sauce.

There is a wonderful quinoa and kale dish on this site that I have made for vegetarian friends--you could leave out the cheese (or serve it on the side) to make it vegan. Here's the link: http://www.food52.com/recipes/2434_one_pot_kale_and_quinoa_pilaf

Some kind of vegan pasta salad would be good, or a vegan Asian noodle salad. And then a bean salad would make a nice vegan/vegetarian entree as well as a side to fish.

Warm portobello mushrooms that have been sauteed in olive oil and garlic served on top of a bed of arugula tossed in olive oil and balsamic vinegar. Simple but full of flavor.