I'm not a vegan but make a mean vegan chickpea and sweet potato curry. Approved by the meat eaters too.
Chickpeas,
onion,
sweet potato peeled and diced
Tinned tomatoes
Few handfuls of spinach
Spices: cumin, cayenne pepper, cardamom, salt and pepper, veggie stock cube
Fry the onion until soft and then add the sweet potato (works well with squash /pumpkin too). Fry for a minute or two. Add spices, about a teaspoon of each. Add a tin of chickpeas (drained, keep the water to make meringue or chocolate pudding!)
Give it a stir to get everything coated in the spices and fry for another minute or so before adding the tomatoes. Fill the tomato tin with enough water to cover everything and add to the pan.
Simmer until the sweet potato is tender and stir in a few generous handfuls of spinach just before serving.
One squash or two sweet potatoes makes enough for four ime.
The chickpea water, whip it until it resembles beaten eggs and forms stiff peaks. Either stir in a bar of melted good quality dark chocolate to make mousse or add caster sugar a little at a time to meringues.
The stuff behaves exactly like egg whites but without all the salmonella so despite not being vegan I regularly use it in place of egg whites (especially when the recipe calls for them to remain raw)
Both puddings tested on non vegans who were told to guess the secret ingredient and not one of them could tell the difference in either.
Snacks could be mixed nuts and dried fruit, olive sundried tomato and mushroom antipasti (from deli counter in supermarket), toast with jam /marmalade, soy yoghurts.
Just stuff I have fairly regularly that happens to be vegan friendly.