The trick, I've found, in pleasing a new vegetarian is form. The successful meals I've come up with in the past couple of months look like fun. They have the same ingredients as my cheap stews. They take a bit more work, they're not huge batches where I can stack up ten plastic containers in the freezer. But they look like 'normal' food and they taste great.
There's a video on how to form the rolls here.
This is based on Chinese scallion pancakes, a street food. It's made with white flour and it's pan-fried, but they're so crispy-chewy and delicious you can get quite a lot of vegetable matter into one diner in a cup of flour without deep-frying. For my first try I made four pancakes, all different, for two of us. I grated half an onion, a small zucchini, a beet, a carrot and half a green tomato. I concluded that the beet pancake was the tastiest. It also happens to be the vegetable that's (a) available all winter without importing, and (b) is jam-packed with veggie nutrients.
Here are some pictures to inspire you. If you want to try it, I'd suggest looking at the site where I found the instructions.
I put finely sliced onions in all four. Flouring the board will help, but cramming this quantity of vegetables into Chinese hot water dough is messy, any way you cut it. You can brush oil onto the pancake before you flip it. They need to be flipped back & forth a few times, so they don't burn.
Instead of fussing with self-serving my small, delicate homemade tortillas I make a stack with refried beans between them. Served with salsa and a bowl of squash soup, it has eye appeal, it eats like comfort food, and it has all the ingredients I want to be eating.
Black bean soup and fried polenta
The crispiness of frying cold corn porridge is the key to the acceptance of this meal. Boiled vegetables (on his most-hated list) are hidden in the pureeing of the soup. Recipe
This is based on one of those recipes that non-vegetarians make when they invite a vegetarian over for dinner. Craig loves it and I can pack it with good foods that all taste like the best poultry stuffing – because I use the fresh (or frozen) sage and thyme from our garden.
1 cup bread crumbs (from dried crusts of good bread)
1 cup grated old cheddar
1 cup finely minced onions
1 cup grated zucchini or other vegetable
10 fresh sage leaves, snipped
3 twigs fresh thyme, not the woody parts
1/2 a sweet pepper diced, or a grated carrot
salt, pepper (lots)
Stir well with a kitchen knife, then add:
2 cups cooked black beans (Soak overnight in slow cooker and cook till tender on high, then rinse, drain and freeze in 1 cup snack bags)
Bake in a greased casserole 35 minutes at 350F (Don't overcook it, or it will dry out)