Ensure that all new recipes you learn are vegan. Overtime as you build confidence making vegan foods / get used to it you'll likely veganize some of your foods.

The liquid in your can of chickpeas is called aquafaba: it's super-starchy and foams up quickly. I've used it to make mayo.

https://www.thekitchn.com/the-most-magical-egg-replacement-and-how-to-use-it-234588

Milk and butter have plenty of vegan alternatives, without much deviation from the traditional option. We use them at home without changing anything else about our diet or cooking.

I like chia seeds to replace eggs in flour-based stuff (baked goods, pancakes, etc.) One tablespoon of chia seeds soaked in 2 1/2 to 3 tablespoons of water for 5 minutes replaces one egg.

I started doing it for my cholesterol (chia seeds have a much better polyunsaturated fat ratio) but then I found I actually really like it. They work generally the same but add a little crunch without changing the flavour.

I'm not usually eating baked goods for the vitamins, so what I'm missing from the eggs (B12, for example) I'll get from other sources. Also, chia seeds can be kept on hand for a long time without refrigeration, so they're a good survival food :D

Use the nootch instead of parm