Vegan Cooking Takes Thyme

As I embarked on the vegan meal plan yesterday, it has come to my attention that it may be best suited for a person that has few personal commitments and enjoys spending most of their day in the kitchen. Granted, I realize many of the ingredients require more extensive preparation than I am used to (ex. Quinoa should NOT be eaten raw), but after staying up 'til midnight in the kitchen the past three days, the sophistication of the meal plan is starting to wear on me.
I allot one hour each night to making my meals for the next day and for a person who's cooking abilities are limited to following directions on a Betty Crocker brownie mix, that's just about all I can handle. Even so, in this time I have managed my breakfast, morning snack, lunch, and afternoon snack for the next day and have done some more improvising for dinner.
I think this habit may have to change and I might just need to put in a bit more effort. Between the angry looks I get from my family for my box of *mixed greens* taking up all the room in the fridge and my resort to scraping the salsa jar with club crackers for dinner the last two nights, I think I need to start making dinner.
My hesitation comes from my inexperience and unfamiliarity with vegan cooking. I don't often take time to prepare cream of asparagus soup, and when I do, it takes forever.

But judging by the success of Monday's lunch, Tuesday's breakfast, and Tuesday's lunch, I think my efforts may be worth the while.

Monday's Lunch: Edamame and Quinoa Salad with Lime, Agave, and Mustard Dressing
Very tasty, great flavor, interesting texture.

Tuesday's Breakfast: Vegan Overnight Oats
Like what I would imagine porridge to be, but sweeter flavor. Had congealed into hardened Jell-O like substance in fridge overnight, I would recommend serving hot and immediately.

Tuesday's Lunch: Cream of Asparagus soup
Unique (codeword for gross) color, but still savory flavor especially with addition of spices like thyme. Best eaten hot.