Welcome.

There are too many tips to list but here are some of mine. . .

Shop frequently: This is the best way to keep things fresh and ensure that you have all the ingredients you need for your next planned meal. In fact it's good to go shopping with a particular meal in mind.

Avoid too many processed foods. Read the ingredients. The fewer the better. Be wary if it contains things that your are not familiar with or you cannot pronounce. Avoid hydrogenated oils. These are saturated fats which are generally solid at body temperature. . . vegan lard.

Cut back on the simple carbs. Eat complex carbs, whole grains. Personally I don't worry about the fats too much as long as it is not excessive but I use olive, sesame, grape, hemp and canola oil for different things. Some oils are for frying others for flavor.

I don't use recipes but cooking that way takes lots of practice. Each meal for me is art. I love to cook. Make cooking fun.

Get a wok with a handle. I cook 90% of my meals in a wok. It's just so easy for cooking and cleanup. Know how long each ingredient takes to cook. For example, carrots almost always go in first. Sauteed onions, garlic or shallots are very different than when fresh. Have a simple means of steaming things.

Keep staple items that you can make easy meals with. For me it's. . .

broccoli
tomatoes
mushrooms
zucchini
carrots
tofu
red bell peppers
wheat flour
chick pea flour
wheat gluten
quinoa
couscous
soy milk (unsweetened for cooking)
low sodium vegetable broth
Daiya cheese
pasta
Shriracha hot sauce
romain lettuce
Bisquick
nutritional yeast
molasses
soy sauce (or Braggs Aminos)
teriyaki sauce
red and white cooking wine
marsala (get it in the wine section not the foods section)
vinegars (wine, rice, balsamic, cider)
agave nectar
tomato sauce and paste (low sodium)
liquid smoke
TVP (textured vegetable protein)

Keep an array of spices and herbs at hand. Learn what each imparts in the way of flavor and smell. Learn how much you need to get the desired effect and find out what enhances what. Fresh herbs and unground spices are always better than the dried and powdered ones. For example I NEVER use pre-ground pepper. As soon as you crack it you start releasing the essential oils which eventually evaporate. Most spices need time to cook and generally should not be added lat in the process. Some spices need to be heated to near smoke point to do their magic. Some need to cool in oil to release the oil soluble components.
Learn the basic properties of basic cooking ingredients. Which are binders, which are used for leavening, which are emulsifiers. You should be able to describe when you use baking soda as opposed to baking powder.

You will almost certainly lose weight.

Best of all - post any questions here and use the thousands of recipes.