Adapt a recipe for a dietary restriction

Someone coming to dinner cannot eat something central to the dish.

Adapt the recipe below for the restriction I give, keeping it a good dish rather than a diminished version of one.

1. List every place the restricted ingredient appears, including hidden sources: stock, sauces, condiments, coatings, garnishes.
2. For each, give the replacement and the quantity, and say what technique change it needs.
3. Say what the adapted dish loses, honestly. If it loses texture, richness, or browning, name it and tell me how to compensate elsewhere.
4. Tell me whether to adapt the whole dish or cook one separate portion, and give a clear recommendation rather than leaving it to me.
5. Flag any cross-contamination risk in my kitchen if the restriction is an allergy, and be specific about utensils, oil, and surfaces.

If this is a serious allergy, say clearly where you are uncertain about an ingredient and tell me to check the label rather than guessing.

Recipe:
Restriction and how strict:
How many people need the adapted version:

Adapting a recipe. Scaling, converting units, cutting the cost, the pans, the time, or an ingredient someone cannot eat.