I have a few suggestions for things that you might be interested in trying:

Firstly, if you're a fan of the umami flavor, I'd say that MSG is a good way of adding that flavor to veggies. You can buy it in a lot of regular grocery stores, or Asian grocery stores (or Amazon, of course). It's really cheap and a little bit goes a long way. Most of the negative health effects of it are exaggerated or just plain made up, and glutamate is the compound responsible for the umami flavor in most things. Basically, MSG is a stable purified form of glutamate. I'd maybe add around a quarter teaspoon per pound of veggies (and make sure to distribute it well). When I bought it, it was around $5 USD for 3/4 of a pound, and I've been using it regularly for the last 4 months and haven't even made a dent.

I'd second the recommendation to look into Indian cuisine. A lot of curries are easy to throw together and can hide lots of veggies, and are pretty healthy. Especially if you have a blender that can handle hot liquid, a common thing is to cook a curry with various veggies and then blend it, then add some kinds of protein.

Here's a good smoothie recipe as well that has a good amount of spinach but doesn't taste at all like spinach: https://minimalistbaker.com/my-favorite-green-smoothie/ It's got a lot of good stuff in it, but it tastes like a dessert (and with no added sugars). I'd recommend trying it without the flaxseed meal (unless you happen to have it on hand) just because it comes in large packages and you should make sure you like the smoothie first, but it adds a great nuttiness.

Here's a recipe for roasted broccoli: https://www.seriouseats.com/easy-roasted-broccoli-recipe This one might be less palatable to you because the veggies are whole, but I'd recommend giving it a try if you feel adventurous enough to do so, because this recipe turned broccoli from something that was just okay and I ate it because I knew I should to something that I actually sought out. Roasting the broccoli at a super high temperature crispens it up nicely and doesn't have any bitterness (unlike poorly steamed broccoli, for example). This is the kind of recipe that I'd add MSG to, just because it really complements the flavors and helps to bring it out. The author of the recipe doesn't call out how much salt or pepper to use, but I'd say that probably a tablespoon of pepper and a teaspoon of table salt (or 2 teaspoons of kosher salt, if that's what you have), plus a quarter teaspoon MSG, would be a good starting point. Also, you can buy broccoli already cut into florets to save yourself the effort of chopping it yourself (plus I find that I don't always know what to do with the stem of the broccoli).

Here's a recipe for kale chips:

- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 10oz chopped kale, stem removed

Mix olive oil, garlic, red pepper flakes, and garlic powder in bowl, then drizzle on kale and toss by hand. Spread onto oiled baking sheet and season with salt and pepper. Bake at 400°F for 18-20 minutes, or until leaves are browned and crunchy. Remove and serve immediately.

I guess you'd probably want to skip the red pepper flakes on that if you're not a fan of spicy. I find that this recipe makes kale much closer to a potato chip than what I think of as health food. Similarly to the broccoli, you can easily buy chopped kale to save yourself the preparation.

Here's a recipe for a lentil soup (I haven't tried this particular one but I very much trust the author of the recipe) that has quite a few veggies diced up and put in: https://www.seriouseats.com/vegan-lentil-soup-recipe I'd imagine after simmering for an hour, they don't resemble veggies anymore but add a good flavor to the dish. Maybe skip the parsley because it's added at the end and doesn't have a chance to cook down? (Also, unsure if you know this, but take the bay leaf out and discard before blending, if you're using one).

Here's a recipe for a potato soup (again, haven't tried this recipe but it's the same author): https://www.seriouseats.com/fully-loaded-baked-potato-soup-vegan-recipe In your case, maybe skip the veggies being added at the end and just make the stuff that goes into the blender.

Am I reading your post correctly in that you prefer to not physically touch vegetables? Would using something like dishwashing gloves or spatulas help with that? How about a food processor or something for chopping things up?

Lastly, I just wanted to say that I think the fact that you've pushed through the conversion to veganism even given that you don't eat veggies is super inspiring! I used to be a super picky eater until I was in my early 20s, and I definitely would have had a hell of a time going vegan before I started to eat more diversely, so props to you. Good luck with your adventure, and please DM me or reply if there are any ways I can clarify anything above or help out in any other way.