What about rice and curries? You can make them mild if you don’t like or can’t handle spicy food right now. You can buy a good quality curry paste to save time and energy, then just saute onions/garlic/ginger, add the paste and some tomatoes if you like, cook till it’s well blended, then add whatever veg (or meat) you like and cook till done.
Rice and dhal if you can digest lentils easily at the moment?
I grew up with rice so I tend to think of it as much more versatile than wheat anyway. You can serve just about anything over it. Yesterday, for example, I just threw chopped shallots, baby courgettes, and tomatoes in a pot, covered with water, cooked 10 minutes and served this brothy dish over rice. Things like this form about 75% of our diet—just whatever veg. I have on hand, cooked very simply (with shallots, onions, and/ or garlic) and served over rice.
And when you do make rice, you can make extra and store the leftovers in the fridge to make fried rice with the next day. Day-old rice makes the best fried rice as it doesn’t turn sticky/mushy while you’re frying it. Add egg at the end for protein if you want.
There’s also vegetarian sushi (since raw fish is out for pregnant ladies), and if you’re too lazy to roll the sushi, as I am, just chuck everything into a bowl and eat with a spoon: cooked sushi rice, avocado, cucumber, shredded seaweed, toasted sesame seeds, soy sauce, an optional smidgen of wasabi.
