November in Texas I assume?  Formal and for 15 people.  Ahhh so much fun!  I envision this as a sort of chef's choice on everything.  Like they have put their entire meal into your hands, from entree to salad dressing choices.  My thoughts immediately go to five start restaurant chef's tasting menu.  You want that feel of pampered luxury where the meal is decadent and so good they will rave about it for months.

Appetizer ideas
Passed type: Stuffed mushrooms, phyllo wrapped asparagus, bruchetta, or spoons with noodle salad swirled in them.   
Seated type: This is more difficult as in my head I imagine a bed of greens like arugula or tat soi, topped with a round of polenta or roasted squash, topped with a slow cooked white bean in a rich sauce of earth balance and beer.  Maybe drape a roasted veggie (broc rabe, asparagus, bell pepper strip) up the tower to the top.  Layer the flavors bottom to top spicy, mild, rich so that a bite with all three makes the perfect combination.  The beans would not be dripping sauce but just flavorful and slightly shiny.  You would so need a ring mold to get everything neat so plating would take a bit.  You could even go so far as to hand out plates of different apps to every other person.

Have on the table two bread and dip options.  I would go with a lush rosemary and white bean dip and a slightly more spicy black bean and cumin (possibly add in a hint cinnamon just to give it an edge).

Salad
Toast or roast nuts. Make homemade croutons.  Make a creamy vinaigrette and serve it all over a bed of baby greens and herbs.  You could add some roasted mushrooms or grilled carrots if you want more.

Soup
My mind creamy soup is the only thing that fits here.  But that is just about all I have been making and eating lately.  You could make a roasted cauliflower and leek soup with a hint of smoked paprika.  Tomato basil is also lovely.  Perhaps a cream of asparagus or potato bisque.  

Main
Squash stuffed with a lentil and rice mix. Round zucchini stuffed with a roasted veggie and ground walnut mixture.  A lovely layered dish with portobella, roasted veggies and a light sauce or gravy.  You could even go so far as to make the last one en croute or wellington style.

Dessert
Fall fruit!  Apple crisp, pear tart, cake (towers of deliciousness layered with fruit reduction and topped with buttercream).  I would make everything except the cake individually sized just so that your plate looks beautiful.  Serve each with a few thin wafer cookies or a truffle and a hot cup of mulled wine.  

Does this help?

It sounds lovely!!

wow. can I come? : )

Loved the ideas on this thread and wondering if anyone has more ideas for menu planning.  I have quite the challenge if anyone is up for it.

I am hosting my first New Years Eve party as a nearly veg (I've spent the last 8 months cutting animal products out of my diet, and now eat seafood about once a week and occasionally cheese but that's it) and need help planning a menu.  Even though I'm the only one that has a plant based diet, I refuse to cook a separate meal for myself when I'm the one hosting the party.

We are having about 15-20 people over for New Years Eve so I'd love something that is easy to prep, cook, and serve.  I was going to go easy and do a veg lasagna or some type of pasta dish, but my husband doesn't think it is fancy enough.  In pervious, meat eating, years we did pork tenderloin, or stuffed chicken breasts as our main course.  I have plenty of ideas for appetizers and side dishes, but can't think of a main dish to go with them.  Big chunks of baked tofu or seitan probably wouldn't go over well with the meat and potatoes crowd.  I've been able to have vegan meals for friends that they liked, but most of those have been casserole type meals or stir fries that aren't as impressive for a fancy dinner.

To add another complication, I normally serve a breakfast casserole the next morning, but not sure how to do that now that I don't eat eggs.  Any suggestions for a good alternative to a good make ahead breakfast dish?

Quite the challenge.  I'd love any suggestions!

So...here's the menu (I think). The bride decided on a seasonal, modern fall menu with Mediterrenean influences.

Appetizers:
Rosemary flatbread topped w/smoked shiitakes and chanterelles, caramelized shallots and "goat cheese"
Grilled eggplant and heirloom tomato skewers with jalapeno pesto
Mixed olives

Salad:
Beet, walnut and jicama on endive with garlic yogurt dressing

Soup:
Sweet potato, fennel and bosc pear bisque with Meyer lemon cream and fried sage crouton

Main:
White bean, sundried tomato and seitan sausage filled phyllo purse with porcini red wine sauce, sauteed brocolli rabe and heart of palm relish

Dessert:
Pear and pecan tart on shortbread crust w/hot fudge sauce
Chai biscotti
Espresso

I'm going to do test runs of a few of these recipes over the weekend and figure out wine pairings! Exciement. Fat, fat excitement.

Is there a recipe for the main course?  It sounds heavenly....  :)>>>

I made a tofurkey wellington for Thanksgiving, and loved it so much I made a chik'n Wellington for Christmas.  Good choice!  Puff pastry usually isn't vegan, though, unless you make it yourself, so watch out for that.