Some additional thoughts-
I hate soya milk personally but really like hazelnut milk and coconut milk. With coconut milk I often make porridge adding a bit of dessicated coconut and it tastes wonderful. Mumsnet granola made with Pure is nutritionally dense if you add lots of seeds and dried fruit. You can make a batch and then therei is always something to hand for snacks. Hazelnut milk tastes great in coffee and in cakes.
Alpro vanilla yogurt in a tub from the chilled bit in the supermarket tastes better than cows milk and is the texture of Greek yoghurt. Really good to have on hand to add to granola or other deserts. alpro custard is good too.
I make a lot of bread ( in the bread maker so it's effortless) and make sure it's full of seeds. Pop on some nut butters and a glass of coconut milk and it's a good breakfast. Nigella seeds make bread divine.
Soups are a good way of cramming loads of good stuff in and most can be stored. Vegan vecon stock adds loads of flavour to otherwise bland dishes.Hummus is easy and you can vary that with additional stuff like olives.
Indian flatbreads are quick to make and can be batch made. We make a lot of curries and they are always welcomed.
One easy thing to do for lunches etc is to make tortilla chips by cutting tortillas into triangles, coating lightly in oil and then popping them in the oven until they crisp up. They go really well with avocado dip,hummus and salsa.
Some alcohol isn't vegan as it is filtered through isinglass (fish bladders).
It is much easier to be vegan nowadays than it was when I was one as a student. Every supermarket has the basics. Also Swedish Glacé ice cream is in every supermarket nowadays and my other children prefer it to dairy.
Lots of vegetables have a fair amount of protein. Cauliflower and broccoli are particularly good. Mash made with just cauliflower and spread is really nice as a side dish to some vegan burgers.vegan satay stirfry is also nutritionally dense.
Once you get into a rhythm with it between you it will be a breeze.