For all of our dinners I make the same thing:

Veggie pot pie, mashed potatoes/sweet potatoes, mushroom gravy, roasted veg and a pie.

First make your pie dough: http://smittenkitchen.com/blog/2008/11/pie-crust-102-all-butter-really-flaky-pie-dough/

Buy 'Golden Crisco' it must be golden or else it does not have flavor. Cut the Crisco into small cubes and put it into the freezer for a time.

Get carrots, potatoes, sweet potatoes, celery and Brussels sprouts (if you like them) and garlic. Cut into large bite sized pieces (about 2 inches) cover in olive and some kind of seasoning (usually I use steak seasoning) and rub them well. Cut off the top of the garlic and put it top side down into the oil. Put all the veg into the oven at 425 degrees and cook until soft (with a little tooth). Keep warm.

Make this gravy while they are cooking: http://m.instructables.com/id/Vegetarian-Mushroom-Gravy/

When the veggies are done get an 8x8 baking pan or something close to it. Put in a mix of the roast veggies and cover with gravy (saving enough gravy for dinner). Roll out a pie crust and fit to the top of the pan. Cut four holes. Put into the oven at 425 for ten minutes and reduce to 375 until golden and cooked.

Make mashed potatoes while it cooks. Put cut potatoes and sweet potatoes into cold water and bring to a boil. Reduce to a simmer. While simmering take the roast garlic and extract the garlic. Put into blender with a small amount of milk and vegan margarine. Drain potatoes when cooked and add garlic blend. Mash each part of the potatoes one time over and use a spatula to move around the potatoes to make sure the garlic is completely combined.

I like to have canned corn and green beans with dinner. You could serve cranberry sauce too.

Make whatever fruit pie you like. I like to make a pumpkin pie with coconut ice cream but it is a time killer. The pie would probably be cooked before you start dinner.

Neither easy nor quick but this dinner is an incredible omni pleaser.