Correct - not vegan
We are predominantly vegan (and D is strict vegan) -
Pasta is rarely on our menu (but it’s almost always on the holiday menu), but lots of grains (quinoa, barley, mullet), brown rice bowls with roasted veggies including yams/sweet potatoes, we make fresh green pea falafel patties (also fresh black bean patties) for hearty sandwiches/wraps/burritos, we make mushroom Wellington (you can find vegan puff pastry in the frozen aisle) we also make smoked portobello mushroom & caramelized onion tacos (a small amount of liquid smoke goes along way). Many Indian dishes are already (or can be made vegan), same with many Thai and Chinese dishes. We also don’t use fake cheese or fake meat products as they’re mostly oil based with chemicals.
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I think it’s fair to say with many types of cooking that if you are accustomed to cooking that way the process is easier and the results are probably better. If you’ve made homemade pasta often your results will be easier, make more sense and yield a better product than someone making it for the first time.
Same with other forms of cooking.
So if I’m not accustomed to cooking vegan but I need to, having a simple couple recipes to try/rely on, is going to probably make me more comfortable as a cook and my vegan guests still satisfied. 
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An idea if you have leftovers:
I just made a tasty lentil soup (well actually more of a stew) with soaked lentils, water/broth (used jar concentrate), leftover roasted vegetables and a chunked leftover cooked potato, spices. Smoothed it with immersion blender.
Or the NYT red lentil soup recipe….super easy, one of their most popular recipes of all time!
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Easy meal–Greek sheet pan supper from It Doesn’t Taste Like Chicken
The site is all vegan recipes.
The sheet pan supper marinades veggies (bell peppers, zucchini, red onions, cherry tomatoes) and firm tofu in an olive oil & lemon juice based marinade and roasts them in the overn. Sprinkle Kalamata olives and fresh oregano over top before serving. Serve with rice or pita breads.
I add eggplant to my veggie mix to bulk it up a bit. (And I skip the fake feta since I don’t like the taste)
D makes sautéed cabbage and mushroom hand pies that are quite good from The Six Seasons by Joshua McFadden. She uses Crisco in her pastry, instead of butter and skips the parmesan in favor of nutritional yeast.
I have a really good version of Senate navy bean soup that’s vegan and cooks in a slow cooker so it’s ready whenever. If you’re interested let me know and post the recipe.
It used smoked paprika to add the smoky flavor that usually comes from the ham hocks. Serve with a crusty bread.
I also have sweet potato and cauliflower curry that cooks in about 15 minutes in an Instantpot. Serve over brown (or white rice)
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Calabacitas and black bean enchiladas with red or green chile sauce.
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What sort of recipes would you make for them if they weren’t vegan? I’m sure we can help you adapt anything.
The Daiya fake cheese (made from oat milk) is pretty good and available in most grocery stores. It does not have a lot of chemicals. Health food stores and co-ops and Whole Foods often carry many of the nut-based cheeses that don’t have excess oil or chemicals too.
I don’t love Beyond burgers or Impossible burgers but if your guests like them I think it’s fine to have them once in awhile.
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In some scenarios, it can be fine to ask the guests bring a recipe… demo cooking of their favorite dish. (Host could buy the specified ingredients.)