I have to agree with other posters - she can't cut out all meat AND be fussy about vegetables. So she's going to have to work on that with you.
A few favourite veggie meals around here:
Vegetable curries of various types. A thai red curry as a basic base is quite useful as you can do whatever vegetables, to whatever size/texture you like. eg butternut and mange tout, or cauliflower (add aubergine for me) etc. Also chickpea or lentil based curries although I don't do a lot of those (ironically, doing a chickpea, pepper and tomato curry tonight for first time in months). I also regularly roast cauliflower and carrots with cumin and fennel seeds and serve on a sort of cheat's pilaf. Always goes down well. Another version is cauliflower satay curry - basically just a peanut butter, red curry paste and coconut sauce!
Pasta with vegetable based sauces although our favourites might not work for her: Arrabiata (I serve with feta as otherwise we're all still hungry after), tomato and aubergine (cut chunky but could be done small), slowly sautéed courgette slices with lemon, garlic and chilli topped with feta or goats cheese, slow roasted tomatoes served just on spaghetti with avocado and goats cheese (you can do this with some pesto too if she prefers).
No cook pasta sauce - cook penne. While cooking, mix tub of ricotta, zest of one lemon, garlic oil, some parmesan, pepper. Just before pasta is done, remove a cup of the water and add a bag of spinach. Drain pasta and spinach. Mix the ricotta through the pasta, adding a bit of pasta water if necessary. Top with pepper and parmesan cheese.
Stuffed peppers. Could be stuffed with just cheese and served on rice or potatoes. I used to do a slightly sweet version which I made by slow roasting the peppers firs then stuffing them with a mixture of cooked rice, raisins, toasted pine nuts, a bit of cinnamon all mixed up then added haloumi and back in the oven.
Fajitas - I do onion and pepper slices with the spices, then add fry halloumi separately.
Potatoes with beans and cheese and salad.
Vegetable lasagna. My version is a pain in the butt to make but I bulk prepare it and freeze in individual portions as I can pop in oven from frozen and we eat 45 minutes later. I roast butternut, peppers and other preferred veg (we like aubergine or courgette but you could just add onions). Separately, I roast a big tray of small tomatoes or chopped tomatoes. I make a tomato sauce to which I add the roasted tomatoes so it's deep flavour and also chunky. Cheese sauce. Sometimes, if I'm feeling really ambitious, I'll wilt some spinach too. Layer all up with the pasta sheets and done (I tend to mix the spinach in with the cheese sauce or replace cheese sauce with ricotta an dmix up).
Chargrilled green veg with fried halloumi in wraps/pitta breads. I create a little warm sauce with the halloumi by adding some paprika and garlic, then lemon juice and honey and letting it caramelise.