Well here are the recipes I've got on my PC (I made my mum a homemade cookbook for her birthday once!) that are vegan, I think.
Beefless Bolognase? You could make in advance and just heat on the day to have with the potatoes you're cooking for everyone else (keep some not cooked in animal fat)
"Makes 8 adult portions
60 ml/4 tablespoons olive oil
175 g/6 oz button mushrooms, quartered
1 large onion, chopped
30 ml/2 tablespoons tomato puree
2 cloves garlic, crushed
150 ml/5 fl oz red wine
1 tablespoon chopped basil
15 ml/1 tablespoon dark soy sauce
scant teaspoon dried oregano
salt and black pepper to taste
1 bay leaf
225 g/8 oz can chopped tomatoes
1 carrot, peeled and diced
2 x 400 g/l4 oz cans brown lentils, drained
1 stick celery, finely chopped
1 tablespoon chopped flat-leaf parsley
1 red pepper, seeded and chopped
Heat the oil, add the onion, garlic, basil, oregano and bay leaf and fry until the onions are transparent. Add the carrot, celery and red pepper, cook for a few minutes, then add the mushrooms. When the mushrooms begin to wilt, stir in the remaining ingredients, bring to the boil, cover and simmer for approximately 40 minutes.
Or Elizabeth David's stuffed peppers? Here:
"Stuffed sweet peppers, whether in France, Italy, England or anywhere else, very often become a very heavy and stodgy dish. The common mistake is to cram the peppers too full with too solid and rich a mixture. This recipe, said to be of Corsican origin, makes a good dish to serve as a hot first course, and shows how small a quantity of stuffing is necessary for peppers.
Ingredients are 4 large red or green sweet peppers, 1 teacup of rice, olive oil, lemon juice, 2 to 3 tablespoons of finely-chopped parsley mixed with a little marjoram or wild thyme, salt and freshly-milled pepper. Boil the rice, keeping it a little undercooked. Drain and season it; stir in the parsley mixture, some lemon juice and a little olive oil. Cut the peppers in half lengthways. Remove all the core and seeds and rinse the peppers under running cold water to make sure that no single seed is left. Put 2 tablespoons of the rice mixture into each half pepper; pour a film of olive oil into a shallow baking dish, put in the stuffed peppers, cover them and cook in a gentle oven, Gas No.3, 330 deg. F., for about an hour. From time to time baste the peppers with the oil in the dish, adding more if necessary. The rice should remain moist, and no hard crust should form on the top. There should be ample for four. The dish is usually served hot but is also good cold as an hors-d'oeuvre."
Or falafel, you could also make the day before:
"Makes 12
400 g/l4 oz can chickpeas, rinsed
1 tablespoon chopped flat-leaf parsley
¼ teaspoon ground cumin
1 small onion, finely chopped
¼ teaspoon ground coriander
I small red pepper, seeded, finely chopped and steamed til tender
1 free-range egg, beaten
a little flour for coating
1 clove of garlic, peeled and finely chopped
15 ml/1 tablespoon vegetable oil
Place the first seven ingredients in the bowl of a food processor and work to a coarse puree. Add the egg and blend again briefly to combine. Divide the mixture into 12 and, using the palms of your hands, shape into little 'sausages'. Roll each lightly in flour and chill for 30 minutes. Heat the oil in a frying pan and cook the falafel over a medium heat for about 10 minutes, turning frequently, until golden. Serve with tomato puree"
Watch the egg quantities though, this amount was too sticky for me.