We use a lot of oat cakes - on their own, with fruit spread, mini ones dipped in fruit puree for a treat.
Nairns also do ginger ones and berry ones.
Also worth looking at cereal/fruit bars in health food shops. Some are great and some are dire. Grizzly bars and Zap bars are popular here.
For cheese, we use the Redwood Cheezly - mozzarella, gouda and edam all good melted. The non-melting mature cheddar one can be okay in sandwiches with tomato but I go through phases of finding it inedible.
I add lentils to tomato pasta sauces, also soups and stews. Veg stew with dumplings makes a gorgeous winter meal.
(dumplings: 6 oz wholemeal SR flour, rub ib 3oz marge - I use Suma or Pure organic, dairy-free - add water to make dough, make small dumplings, cook in top of stew for 15-20m)
I also make veg pies/pasties.
For meat replacements, our favourites are Fry's sausages/burgers/schnitzels (frozen in Holland & Barrett), Viana/Tofutown various German sausages - YUM - chilled in some health food shops, Redwood Sage and Marjoram sausages and Celebration roast - again, usually in H&B.
Redwood pretend ham/bacon etc are also useful sometimes.
And plain TVP is also good in pasta sauces/shepherds pie.
I used to buy the Tofutti cream cheese but stopped when I realised it contained partially hydrogenated oil.
Soya yoghurt is good - Sojade is better than Alpro, if you can find it. I like the plain one with fruit and maybe a drizzle of honey. Might take some getting used to thoiugh!
For milk, we use Alpro blue (with apple juice and calcium)
Label reading comes with practice - I have been avidly scanning labels for 20 years.
I hope that is helpful - I may think of more later.
Viva have good information and recipes.
Also Parsley Soup for recipes.
Also vegfamily forums, which is American but interesting.
Also this which is beautiful but - be warned - will make you feel quite inadequate!!