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I'd suggest if they're good friends you don't skimp on what might be the focal point of the meal, skimp on somethig else like appetizers. But if you must have an alternative (and I believe only Iron Chef Bomba has ever successfully pulled this one off) you might consider a decadent, though succulent Tofu Roast molded in the shape of a tenderloin and served under very, very low lighting.
1 lb firm or extra-firm tofu, frozen and thawed and gently pressed dry
1 quart water
1/4 cup vegan chicken bouillon powder
1 Tbsp vegan beef bouillon powder
1 tsp sugar or Sucanat
1/2 tsp celery seed
10-oz can Chinese Gluten (chai pow yu), drained, or 10 oz seitan, drained
6 - 8 slices thick bread, made into crumbs
Vegan chicken broth (reserved from cooking Tofu)
Slice or dice Tofu. Put water, bouillons, sugar, and celery seed
in a pot. Bring to boil. Add tofu. Turn down to simmer. Simmer
for 30 minutes. Drain Tofu, reserving broth. Put Tofu and Gluten
into processor. Process to a chunky paste. Put in bowl. Mix in
breadcrumbs. Pack into a sprayed loaf pan. Cover with foil. Bake
30 - 45 minutes at 350 F, or until hot throughout, basting with
broth occasionally. Cool and slice. Serve with gravy, fruit sauce,
and your favorite stuffing/dressing.
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