All those sound good to me Sciencegeek. I suspect the key to effectively serving a smattering of vegans in amongst a predominantly carnist crowd, is to serve dishes that the carni's would still want to tuck into as side dishes alongside the meaty dishes. Or in other words, not 'veggie' versions of meat dishes but tasty dishes that are veg in their own right. Also anything served to a crowd, needs to be easy to prep in bulk - saucy dishes that can be served straight from a large volume stew pot are ideal (curry, stew, soup) as are dishes that can be portioned up and served straight from a gastronom (lasagne, cobbler, pie)

Sunday was an all vegan day for us: fruit for breakfast, then we had a brunch of home made herby potato wedges, tinned baked beans, curry spiced scrambled tofu, tinned plum tomatoes, and brown bread and soya marge. Later for dinner we had lasagne made with a tomato, mushroom and olive ragu sauce, wholemeal lasagne sheets, soya milk bechamel (no almond milk in), topped with pangritata (garlic breadcrumbs).

We also watched 'Cowspiracy' which himself found to be quite an eye-opener.