I have a whole rack of Vegan/Vegetarian cookbooks too, I never look at them, heh.
Learning to freeze items will be the best thing you can do for time, etc. Im a single mom and make mostly vegetarian/vegan items for me and my 14 month old and the ability to double or triple things and freeze them is the biggest time saver!
When you make rice, make a huge amount. I use sushi rice bought in bulk from my local natural foods store, (Im pretty sure there is a Whole Foods also in Tulsa) or buy a bag of calrose rice at Wal-mart (my pediatrician said my daughter is on fiber overload from the vege diet, so no brown rice). Split it up into a however many servings you typically need per meal and stick them in the freezer in freezer bags. When you need rice, just nuke it for a minute or two.
You can use the rice in typical rice fashion or you can take some fresh rice in your hand, place some filling in the middle (olive tapenade, marinated tofu, shredded veges, tempeh, fruit) and place some more rice on top and roll it into a ball. Its easy with slightly wet hands. Eat right away or throw your balls into the freezer as well and nuke for a minute before serving. This is great finger food for my daughter.
If you make pasta, double it and toss the leftover with some olive oil and throw in the fridge in a baggie. A couple of days later when your short on time toss it with some sesame/soysauce/tamari type salad dressing, toss in some cubed tofu, sugar snap peas and corn, or whatever veges you like, and you have a mighty fine, filling, pasta salad.
Im not a big fan of "fake meat" but I imagine you can find a easy meatball recipe (fake meat, spinich, onions, breadcrumbs, roll up and bake in oven on a layer of pasta sauce?) and adapt that with a meat substitute, make some meatballs in bulk and freeze in portion sizes.
Buy a few packages of firm tofu, bring them home and press them out, cut them into bite sized bits, stick them in some marinade and freeze them.
I bought some smoked tofu this week that is precooked and tasty, just slice off and eat.
Edemmame comes frozen now, yay! Just nuke and eat.
Shelf staples for me are couscous (this cooks in no time at all), bulk hummus, lentils, crackers of various sorts, olives, pasta, tomato sauces, kidney beans, white beans... and a large assortment of sauces, salad dressings and marinades.
Keep good quality frozen veges in your freezer. If you have these on hand you can throw together anything in a flash.
As far as recipes, unfortunately Im a bit on the throw things together side because I dont have alot of time for cooking. So I follow the Japanese bento box style of 2 parts carbs (rice, couscous, pasta, toast slices, crackers) 2 parts veges, 1 part protien (tofu, tempeh, beans, hummus, soy cheese). Since its all finger food anyway for my daughter I don't dress it up too much except to add some yummy sauces and seasonings. Any more "recipes" I have (like vege croquettes, casseroles, etc.) all use a egg binder, so sorry I can't be more help. I keep it all pretty simple. Slice, dress up, and eat! If you buy vegetable in season, try getting your family used to eating them fresh without much fuss and appreciate how good they are. You can also always just cut veges up and roast them in the oven with some olive oil and spices, yum. Oh, and this is embarassing to admit, but I am NOT above using instant mashed potatoes! hehe. This website is a constant inspiration to me, its not vegan, but since is it bento-style, there are alot of useful vegetable tips. http://lunchinabox.net/ Good Luck!