It seems like ages ago that most of my breakfasts were egg based, and lunches or dinners were meat based. I cook plant based at home everyday. Sometimes I tweak my favorite recipes a little by adding different herbs or veggies, but generally these recipes are pretty spot on how I make them. I am not a chef by any stretch of the imagination, so these are very simple. I have lots of links to things that I make when I want to use a recipe.
I do have to say that a lot of these require a Vitamix and a food processor and that I have had mine for 17 years and use it at least once a day. I really could not live without them both and they make eating this way so much easier!
Planning meals is key since you want to make sure you get all of your key nutrients over the course of the day. If I don't have kale/greens in the morning, I plan to have them as a snack or with lunch and I make sure to get beans/lentils/peas in there everyday day too so I am getting my 8-10% protein. Batch cooking is another important tool to have in your arsenal. When we want quinoa, or beans, or soup of some sort, there is usually some in the fridge. I also have everything you need for a very satisfying salad, in my fridge and pantry at all time. What is a satisfying salad you might ask? It is one that has greens, beans or tofu, maybe a grain (i.e. quinoa) and at least 5-6 different veggies. I often use hummus the dressing, but also love lemon juice and nutritional yeast, or a tablespoons or so of preferably low oil dressing. Sometimes I will use regular dressing, but never over a tablespoon because I'd rather get my fat calories from a whole food (nuts seeds avocado).