Cook in big batches -- a big pot of soup lasts most of the week for two people if you eat it as one meal per day (dinner for example). Cook a batch of something else to provide lunches for a week (probably not soup based if you want to bring it to work), whatever you usually eat for breakfast (oats?) and you are set for a week with an our or two of cooking per week. This way you have 3 different meals per day and you only need to reheat them.
This is easier with meat based meals (better calorie density), but works fine with vegetable based meals too. Just get bigger pots. :)
All those people cooking for 30 mins per day are hardcore.
Not a resource so much as a tool, but getting an instant pot was a game changer in a lot of ways for me. I never minded cooking but now when I don't want to cook, I still have it remarkably easy.
Search on 'four hour body' or 'slow carb' -- following the release of Tim Ferris' book there's a huge wealth of blogs, forums, etc that contain lots of fast, tasty recipes that meet the general criteria. Vegetarian complicates matters only slightly -- either way you're looking to consume a lot of legumes unless you're going completely carb-free.
I eat a primarily vegetarian diet, and my advice is to make a big pot of vegetable stew on Sunday. I quite literally just put a bunch of veggies, rice, potatoes, whatever in a pot with onions, garlic, salt and pepper. It freezes great, and I can get about 2 weeks of lunches from it.
And Mark Bittman's "How to Cook Everything" is the most read book in my house. My wife and I have taken to calling it The Bible.
Both books have a good number of quick recipies (Bittman tends to write his more like guides), with general cooking tips and history mixed in.