My boyfriend is veggie, he happily eats Quorn and makes a lovely Thai green Quorn curry and Quorn mince chilli. He also loves risotto 
Things I have made he especially likes:
Paneer shashlick (roasted peppers and onions and cubed paneer) with a curry sauce on the side
Butternut squash dhal
Melanzane parmigiana (using vegetarian hard cheese)
Veggie tagine - I shall share the recipe because it is bloody gorgeous!
2 red peppers, chopped
1 leek finely sliced (I used baby leeks)
1 courgette chopped (again I used baby courgettes trimmed and halved)
1/2 punnet mushrooms, quartered (I used portobellini but chestnut would work well too)
1 bag pre chopped sweet potato and butternut squash
12-15 dried pitted dates, halved.
1 medium onion finely diced, or large handful soffrito mix
1 tin chickpeas drained
1 tin chopped tomatoes
1 carton passata
2 cloves garlic, crushed
1tsp rose harissa paste
2 tsp chermoula paste
2 tsp ras el hanout spice mix
Pinch each salt and pepper
Olive oil
Brown the peppers, courgettes and mushrooms in oil in a pan in batches and set aside.
Add the onion or soffrito mix and cook for a few minutes until it startes to brown. Add the leeks and butternut/sweet potato. Throw in the garlic, pastes, salt and pepper and spice mix and mix thoroughly. Add back in the browned veggies and cook for a few minutes. Add the tomatoes and passata and the halved dates and mix till combined.
Transfer into a slow cooker and cook for 8 hours low/4 hours high or into a traditional tagine and cook in the oven for an hour to an hour fifteen minutes on 180 degrees/160 fan.