Probably the easiest thing is to substitute ingredients in just about any recipe you already know. Milk can be substituted with any plant based milks, even water sometimes. Cashew cream (I make it myself from raw cashews) can be used to make creamy soups and sauces. Nutritional yeast is a great substitute for cheesy flavour and can be added to vegan pasta sauces and sprinkled on popcorn. Eggs can be substituted with egg replacer, ground flax seeds, apple sauce, bananas, etc. There are sources online for substitutes that work and the amounts needed. I make just about everything from stir fries to cakes this way. If you look at vegan recipes, most are just the same as an omni recipe just with meat and dairy substituted with plant based ingredients.

I like quinoa. It's incredibly versatile. It can be sweet or savory. You can have it cold or hot. Packed with vegetables, legumes, fresh or dried fruits, nuts. So many possibilities.

Having been married to a Persian, vegetarian and excellent cook I picked up quite a few recipes. Here is one: Cari Polow (Red Lentils and Rice)
Makes 4 Difficulty Easy
Ingredients
• 1 medium yellow onion chopped
• 1/2 cup red lentils
• 2-4 cups chicken stock or water
• 2 cloves garlic minced
• 1 can (8 oz) tomato sauce
• crushed red pepper flakes to taste
• 1 tablespoon curry powder
• salt and pepper
• lime or lemon juice optional
• 2 cups prepared rice
• ½ cup diced carrots
• ¾ cup diced potatoes.
Directions
Rinse red lentils under water a few times
Drizzle some Extra Virgin Olive Oil in a pan and sauté onion and garlic together until slightly browned over medium-high (about 6 out of 10) heat. Add tomato sauce, crushed red pepper, curry, salt and pepper, and red lentils and 1 cup of stock/water. Reduce heat and simmer on low for about a half/hour. Add carrots and potatoes and cook another ½ to 1 hour until lentils are cooked. (add remaining stock/water as needed while simmering so it doesn’t dry out too much and burn).
The final product should be fairly thick and not very ‘watery.’ About 30-40 minutes later, start rice.
Serve atop a bed of rice

For the rice, I use Basmati. Add 1 cup rice to almost 2 cups of water (add about 1 TBL oil (I use regular Olive Oil) and about 1 tsp. salt. Let the rice soak and the longer the better - this cuts down on the cooking time. Bring to a boil and then simmer about 15 minutes. When the rice is almost cooked turn off the heat and let sit. When done fluff rice with a fork. (I sometimes add 1 tsp. of Vegeta to the water to give the rice a bit of color).

My initial vegetarian and vegan recipes were similar to ones with meat. We used textured soy instead of hamburger making chili, for example. Over time our recipes have become more mainline vegan, for example brown rice with peanut butter (to taste) and raisins, dried cranberries, or another fruit. IMO a rainbow of vegetables, salad or cooked, is a daily requirement.

I have a few I will send later. There is a new milk from Silk. It is a high protein nut milk. Low sugar, no soy, calcium fortified. The think I like is it's thick almost like cream. The price is good. Silk protein nut milk almond and cashew.

Vegan person here- There are a host of recipes out there! I've found ones I liked online searching for ingredients I either have in my house, or ingredients I would like to get. I always change it up a bit to make the recipe to my liking. Glad to hear you are cutting out dairy as well. You can also find vegan cheese in the produce department at a grocery store, usually. They have Follow Your Heart, Daiya, So Delicious brands in a bunch of different flavors from slices to shreds. Have you tried coconut milk? I love it! I am trying to stay away from soy in all products as much as possible as it is supposedly linked to breast cancer, (I haven't fully researched this) plus I'm not liking soy milk at all. Good Luck!

Look through the "recent photos" of this group. I have posted a lot of recipes and will continue to post more. If you message me, I will send you to my Facebook page where I've posted over 1000 recipes.