Reddit mentions: The best fresh seitan

Vegan: No parts made from animals (fish included). This includes dairy. For some real strict vegans, honey might be included.

Gluten free: Anything made with wheat, barley, or rye. This does include soy sauce and by extension a whole bunch of other Asian sauces that use soy sauce, such as oyster sauce, XO sauce, etc. Also, beverages made with wheat, barley, or rye, like beer.

In general, try to have a balance between a starch dish, a protein dish, and a salad of some sort. If you stick to rice, your protein dish is the only one that will have to be what you called "Normal, Vegetarian/Vegan and Gluten-free". You can double up on some days to make it easier for you. For example, your Normal dish can also be Gluten-Free. It'll free up some time if you just make two large batches of food.

Ask your friend how many people are gluten free, how many are vegan, how many are vegetarian. It'll help you balance what you need to make for the day. If you only have 2 or 3 vegans and you made 10 portions, that might be a lot of wasted food (some non vegans might eat it as well).

I've worked with a few gluten free soy sauce alternatives. Liquid Aminos is pretty good. Kikkoman is now selling a gluten free traditional soy sauce, but that might be expensive for 20-30 people.

For your vegan crowd, I haven't found a really good replacement for fish sauce yet. The closest is mushroom ketchup, which was historically made by the English who were trying to recreate fish sauce back in the day. Mushroom ketchup is also not gluten free, if you have someone who is both gluten-free and vegan.

If you had a way to keep soup hot for a long time (like a large crock pot), I would recommend making a congee bar. To keep the base safe for everyone, use vegetable stock and mushrooms to replace the usual chicken meat to flavor the rice. Have it surrounded by the usual ingredients of fried onions, fried garlic, a bottle of soy sauce, some shredded pork, scallions, etc. The unused toppings can be saved for noodles the next day.

Also, your vegan/vegetarian crowd might appreciate "Mock Duck" A local thai place has it as one of it's options. I'm a meat eater and I really enjoy it, as does my vegetarian friends.

For the actual cooking, I like to make a list on what needs to be done and when. Cooking 4-6 dishes can be difficult. If one slips your mind, you can end up behind schedule trying to fix a mistake. Try to see what can be made in advance and stored for refrigeration. Buy a lot of sternos and trays to keep your food warm.

Good luck!

Pillowy soft on the inside, delicious all the way through. Mmm....buns.....

Ninja edit: these are meant to be burger/sandwich buns, but if you want dinner rolls, feel free to cut them into 8 or 10 pieces instead. Also, if you prefer seeded buns, brush the tops with an egg wash right before baking and then sprinkle the seeds on top.

Ingredients:

14 g whey protein isolate (source)

57g carbalose (source) Also, this is the lowest carb version available. Do NOT use carbquick))

118g resistant wheat starch (source)

42g vital wheat gluten (source)

.5 tsp xanthan gum (source)

.75tsp salt

2 eggs, at room temperature

2 tbsp butter, cut into small pieces, at room temperature

3 tbsp sour cream, at room temperature

.5c warm water

.5 tsp syrup (corn syrup, maple syrup, or honey will do)

2tsp instant yeast

Note: if you are new to keto breads, a high carb syrup is used to feed the yeast. Don’t panic! It gets eaten by the yeast and turned into tasty yeast farts. None of it remains.

The method:

Mix together the dry ingredients in a bowl, except the yeast.

In the bowl of a stand mixer (or other bowl), combine the water, syrup, and yeast. Use the paddle attachment, but keep the dough hook around, you’ll need it later. Turn on the mixer for a few seconds to dissolve the syrup, but don’t worry if there’s clumps in the yeast. Add in the eggs and sour cream, and turn on the mixer again to combine. Don’t worry again about clumps of yeast, clumps gonna clump.

Sift the dry ingredients into the bowl, then turn on the mixer again, medium speed. After about a minute things should be coming together. At this point, start adding in the butter, a piece at a time, letting each piece get mostly incorporated before adding the next (10-30 seconds between each addition). This goes much quicker when the butter is soft, so it’s important to not skip that step.

Let the mixer run for about a minute after the last bit of buttery goodness, then scrape down the sides. Switch to the hook, and run the mixer for about 6 minutes. The dough should be soft and not particularly sticky (it may stick to your hands, but will come free with little effort). If it’s too sticky, try kneading it with the hook for a bit longer before you try adding more flour.

Once the kneading has been done, place the dough into an oiled bowl, turning it to coat, cover the bowl, and let it rise until it’s nearly double. It happens quickly – for me it’s usually about 20-30 minutes. Dump the dough out on a work surface and divide into 6 portions. Shape those portions into flattish balls, tucking and pinching the dough on the bottom if needed.

Place the dough balls on a baking sheet covered with a silicone mat or parchment, setting them about ½” apart. Let them rise again until nearly double, again about 20-ish minutes for me (YMMV). Meanwhile, preheat your oven to 375, and when they’re ready bake them for 20-25 minutes. Let them cool before cutting them open. Then do cut them open and stuff them with deliciousness!

Nutrition per bun: 212 cal/7.2g fat/14.5g protein/21.4g carbs/17.4g fiber/4g net carbs

If really desperate try Amazon 😯 😲 (YUGE footprint tho’)
Pacific Foods Organic Seitan, Original, 12 Ounce https://www.amazon.com/dp/B0167KR7MK/ref=cm_sw_r_cp_api_i_yE0CCbNEXHC5G

You're welcome

Just buy it online, i get this one https://www.amazon.com/Anthonys-Gluten-Natural-Protein-Friendly/dp/B07V8169YS/ref=mp_s_a_1_3?keywords=vital+wheat+gluten&qid=1566921833&s=gateway&sr=8-3