Lot’s of good stuff I see, I need to be quick though so I’ll just give you this and hope people keep bringing up good things.
Stay away from white flour pasta and breads, go for whole grains. They have a ton of calories (which you’re trying to avoid) but the whole grains will fill you up much more quickly than the white versions.
There’s a magazine called “Vegetarian Times” which I’ve cooked from quite a bit over the last few years; I’m sure there’s an online version as well.
Finally, keep in mind there are a lot of dishes where the meat is central but accented with a sauce or veggies or prepared in an unusual way (broiled, char grilled, etc) many of those can be used with a little bit of tweaking and simply subbing a good veggie/root/gourde for the meat. Soy-based things work too and can be yummy, but they can easily become a crutch and keep you from finding out all sorts of interesting combos, but I admit they’re great in a pinch.