No worries, there's lots of random little tricks. Most of mine here are centered around mimicking popular flavours or textures in carnist cooking as I think that's where most English speaking people usually start as it's familiar.

Thai and chinese Buddhist food is often vegan or nearly so, and those alongside Ethiopian and Indian showcase, imo, amazing flavour and texture that isn't aping the meat heavy European decendent diet. However if you're learning the difference between sauté and sizzling then "hey, try these foods that use spices you don't even know where to buy and go for flavours you haven't had" might not be the most useful advice.

Which is all to say: don't be afraid to branch out after you've got some reliable basics. While I'd be lying if I said I didn't sometimes miss some flavours from carnist foods we are not living lives of depravation. I have never enjoyed the food I make as much as I do now (and I've got the slowly growing waist to prove it :p) and I think that's true for a lot of people.

Oh also don't sleep on Mexican bean stews, and on that note too beans blended with herbs and spices make stellar dips for social gatherings. E.g. white beans, garlic, olive oil, basil, lemon juice and zest makes a sort of zesty pâté like thing.