Searching for gluten-free, vegetarian recipes that aren't soup or rice-based noodles.

This Indian food blog (vegrecipesofindia.com) is full of reliable recipes for vegetarian Indian food. It's a very active blog and the lady who writes it is south Indian i think, while her husband is from the north so she has a huge variety of Indian cuisine on offer.
Rice is gluten-free, so are idlis and dosas (fermented rice/lentil pancakes). Lots of recipes fit your requirements, with recipes using millet, buckwheat and chickpea flours too. There's a gluten-free section on the blog http://www.vegrecipesofindia.com/recipe/gluten-free/

A few more ideas:
1) the polenta suggested by dinner at ten is also usable as grilled squares of bread or croutons or sticks (like toast soldiers) to absorb sauces, top other dishes, etc.
2) staying with corn, grits are (is?) an acquired taste, but some like it.
3) kasha and/or buckwheat flour (actually from rhubarb family, no wheat). Their groats (kasha) come in several grinds & cook up beautifully to use as a starch. And buckwheat pancakes (aka blini) can replace other pancakes in many dishes, albeit with a different taste.

Have you looked at Emma Galloway's site, My Darling Lemonthyme? All Emma's food is both vegetarian and gluten free. Her recipes are great. She has two cookbooks, information for both are on her site. I would definitely recommend her site to look at www.mydarlinglemonthyme.com

Good luck!

My 16 year old daughter had to eliminate wheat. We are still experimenting. I don't want to buy a bunch of pre prepared things. We already eat lots of veggies so that helps. Some of the things she has liked are the gluten free wraps by Toufayan. We tried another brand and they are very brittle. Corn tortillas are also an option but because of no gluten they are small. You can put whatever you want in either tortilla. She likes almost all of the gluten free frozen waffles. We have purchased gluten free pizza crust. You could make a white one for him if he objects to tomatoes. Frittatas are also a good solution - and low carb. Good luck. Keep this discussion going. I eliminated wheat along with her to support her. To my surprise, I feel and sleep better and have lost weight.

Funny, I have a similar problem with my boyfriend where he is both picky but also has restrictions due to Celiac, lactose intolerance and a nut allergy (yikes!). The meat thing is a little trickier, but there are some workarounds. There are many commercially available gluten free pastas that are a nice base to many dishes. You mentioned specifically no rice-based noodles, but there are lots that are corn or even black bean based. I recently started testing gluten free gnocchi recipes too, if you're feeling ambitious. I also like to use buckwheat noodles, as they are gluten free (though make sure to check the ingredients - some kinds have some regular flour). I then fry up some tofu with broccolini and a light soy sauce and rice vinegar dressing. It's one of my favorite lunches! One thing that's really helped my gluten free cooking is finding a reliable GF flour. Bob's Red Mill Cup for Cup flour is amazing! With it, I can do tons of regular recipes and make them gluten free. Try, for example, gluten free corn fritters or zucchini fritters! Good luck!

Polenta is an easy base for gluten-free vegetarian meals. I make it in the microwave, which turns out really well and takes maybe 10 minutes of cooking rather than 45. Add in cheese, olive oil, and/or butter as desired, and top with any number of vegetable sautés or sauces. I like this recipe with escarole and fried egg a lot: https://food52.com/recipes/2535-polenta-with-wilted-escarole-and-olive-oil-fried-eggs

Various types of potato gratins would also suit his dietary restrictions and preferences, and would freeze well.

Does your husband dislike tomatoes as a supporting ingredient in dishes, or just as a main ingredient? Banning any tomato excludes a lot of Indian food, which has a huge vegetarian component and easily accommodates gluten-free diets. Even so, many non-tomatoey Indian dals and vegetable dishes would work, served with rice. I've enjoyed this cookbook a lot: https://www.amazon.com/Lord-Krishnas-Cuisine-Vegetarian-Cooking/dp/0525245642/ref=sr_1_6?s=books&ie=UTF8&qid=1480378297&sr=1-6&keywords=vegetarian+indian+cookbook

I also really like enchiladas with pipián verde (a puréed pumpkin seed-based sauce). The sauce freezes very well. Here is the recipe I use (with veg. rather than chicken stock); the cookbook it comes from has many other great recipes too: http://www.laweekly.com/restaurants/cookbook-review-truly-mexican-a-pipin-verde-green-pumpkin-seed-sauce-recipe-2382463

Have you heard of poha? It is flattened rice, or rice flakes, and you get it at Indian stores everywhere. There are two kinds - thick poha and thin poha. Buy the thick kind. This recipe is essentially how it's been made in my family for generations: http://www.thekitchn.com/recipe-breakfast-poha-47062 except we don't use onions. Also, the recipe suggests that you soak the poha for five minutes. Do not do that - it will get mushy. Rinse it thrice, as you would with regular rice, but do it quicker than you would rice (or it'll get mushy). Drain it well.And add the asafoetida at the end with the lemon juice, because asafoetida tends to lose some of its amazing aroma when it's cooked for long (and it doesn't need to cook at all). Good luck with that long list of no-nos!