Colorado is one of THE most vegan friendly states in the U.S.! Check out these links:
Man, the number of vegan members in some of those Meetup groups blows me away! We have 86 members in my group and only five or six of us that regularly attend events. I only WISH we had that kind of membership here!
I am also one who is gone from the house from 6am to 5pm daily Monday - Friday and usually all day Saturdays (hiking, cycling etc). Sunday I take two hours to make lunches for the week and to prepare long cooking types of foods ahead that I plan to make for dinners. Some examples are brown rice, dried beans, homemade bread, homemade seitan. All of that stuff will keep all week ready to go in the refrigerator, or in the freezer. Sometimes I make energy bars and freeze them and they usually thaw within a half hour of leaving them out or driving around with them in a bag. Here is a great formula for making your own energy bars:
Homemade muffins can be made quite healthy by leaving out sugar and adding in things like wheat germ, ground flaxseeds, chopped apple, fresh berries (in place of sweetener), whole wheat flour or buckwheat flour etc. Muffins are a great snack on the go. Bran muffins with some peanut butter spread on them is a filling snack if you need more substance. Whole nuts are great for a snack if you don't go too crazy with them. Fresh fruit is very easy to eat on the go. Or dried fruit like dates or mango.
Call me anal, but once per week I sit down and come up with a menu for the next week for breakfast, lunches, and dinner. My lunches are all the same for the work week so it is easy to make them in one big batch ahead. My breakfast are usually two items I rotate through the week, and dinners are all different but leave room for leftovers (especially if you eat just for yourself). Saturdays are my laid back breakfast day where I might make pancakes and tempeh "bacon" or some other longer cooking dish. Most of my breakfasts are very simple...beans on toast; chickpea flour omelets; smoothies; oatmeal or wild rice with berries and sometimes seeds; sauteed tempeh or black beans with fresh pineapple and leafy greens (just lightly sauteed in water in a skillet for less than five minutes to get it warm and soft and add spices). Lunches are soups, salads, casseroles, sandwiches, energy bars or fresh fruit or single serve plant milks and vegan yogurt.
Every once in a great while I will keep commercial veggie burgers in the freezer for a quick burger with a salad. Bocca, Gardein, Beyond Meat, Tofurky (franks) are all common vegan brand names for burgers and other vegan "meats". Or I will keep on hand an Amy's frozen vegan burrito. Heck they even have a gluten free vegan frozen burrito.
Invest in a simple steamer basket and pot and that will save a ton of time. I steam potatoes, sweet potatoes, carrots, broccoli, and other foods in minutes. A large sweet potato takes about fifteen minutes tops to steam. I'll then add it to a skillet with chopped kale and a can of black beans and add a little plant milk and spices (ginger, curry powder, garlic) for a quick and nourishing meal. Another one is to chop some potatoes (don't even bother to peel them, leave the skin on) and add to a nonstick skillet along with a can of chickpeas and some chopped celery and peppers. "Scramble" for fifteen minutes and add any spices you like...garlic powder, basil leaves, black pepper. It takes twenty minutes tops to make this.
I'd suggest getting familiar with how to stock a vegan kitchen, what staples to keep on hand, and find some simple vegan cookbooks to get some ideas. Plan some of those meals for the week and prepare ingredients on your day off. In the beginning it will take a little more planning, but soon it will become second nature! And by all means, check out some of those links I shared for vegan friendly restaurants. Many restaurants will veganize a menu item for you at your request as well!