After living in cities that are incredibly expensive or in places where there is very little good food to eat out (current situation) that means cooking at home 95% of the time, so I like to think I’ve gotten half decent at it. I also try to avoid processed foods, which makes having fast/lazy meals really important.
To me the best thing about vegan or what I tend to just call hippie cooking (I’m not specifically veg or vegan but I eat that way anyway) is how you can keep so much around dry or that lasts almost forever refrigerated before you even get down to keeping veggies on hand. I hate going to the normal supermarket (though I can spend hours in a good asian grocery…). Like others have said I try to keep super well stocked on lots of basics- different types of rices, other grains (bulgur, couscous, millet, blah blah), oats, pastas, different types of lentils and beans, different veggie stocks, flours, dried mushrooms, different soba/rice noodles. In the fridge always lots of tofu, tempeh, carrots, misos, curry pastes, pickled things, tahini, and lots of garlic, onions, ginger ,and potatoes in the pantry. spices spices spices spices and lots of different oils/vinegars for making sauces or soup bases. Take almost any combo of those things and add either lemon juice, soy sauce or some greens, and you can whip up something good and fast without even using any sort of processed soy product or frozen burger thing.
I’ll eat a veg burger from time to time or for grilling in the park in the summer, but I find processed soy products or soy heavy cooking never sits well with me, with the exception being things like tofu and tempeh. I think there is something really crucial in the fermentation process there that makes it much easier on the body.
I can find tempeh here, but I miss the really good stuff I could get in the US. Some of the tofu I’ve had here is also downright awful. Lehop is pretty firm and tasty, best I’ve been able to get my hands on here so far. For me the biggest thing to improve my eating habits and not cooking the same 4 things over and over or just eat veggie junk food was learning more about cooking other foods/styles- Thai, Viet, Indian, African, Japanese, Chinese, so on. making substitutions where necessary, but I find a lot of them much more adaptable to veg/vegan cooking than a lot of American/European dishes without using tons of expensive or soy/substitute products, or having long standing veg cooking traditions of their own that are often also vegan just by those cuisines not being so dairy heavy to begin with.