Being gluten-free is pretty hard already, but vegetarian tends to make it even more difficult, as, for some reason, food companies tend to put even more wheat in their veggie stuff (liked canned soups, grrrr).
Like munchy said, incorporating more beans, legumes and grains will be good. One food you can make is lentil and rice casserole, as the combination of the two of those will give you a good amount of iron to your body, and you can put many veggies to it to make it extra tasty (red pepper, onion, carrots, tomato, yummi, plus bay leaves to give it an even better taste). The advantage of this casserole is that if you use a whole bag of lentils (about 500 grs), you will have a big casserole that you can freeze, and even recycle into lentil and rice burgers (adding eggs and some guten free oats or breadcrumbs). Sadly, I don't have a recipe for it, as I just do it by memory, but something like 500 grs of lentils, 1 small onion, half a small red pepper, a couple tomatos, one or two carrots (depending on size), and a cup of rice work.
Another good vegetarian option that can be made gluten free is "fainá", which is a dish of Italian origin and very popular in Argentina and my country (Uruguay; we love having it in top of pizza). It's a sort of big, flat, chickpea flatbread. While all the pre made stuff and the stuff in restaurants it's not gluten free, there are some recipes you can get to make gluten free. I found this one on the internet:
This same page has a section on South American beans recipes. I think one or two have beef (Feijoada and Tacu Tacu), but others are vegetarian or can be made vegetarian by substituting the bacon for oil (I think there is one like that, and two totally vegetarian):
(be careful with the boullion cubes, as they tend to have hidden wheat).
There is also a pie we eat here that is called "pascualina", which is a spinach pie with eggs, and it's very tasty. The filling is gluten free (usually just onion, spinach/chard, spices and eggs), although the pastry is not, but gluten free pastry can be used
Hope this helps you in some way
While I am totally wheat free and mostly gluten free (as barley doesn't actually affect me, at least in beer...which I rarely drink anyway), I am not a vegetarian (and I am from a very carnivorous country), so getting nutritious recipes to substitute meat is not easy (I actually was in a semi vegetarian diet for some 3 weeks this year and there was a moment I was almost insane at not having eaten meat in about a week).