An easy way that I sometimes meal plan is to think of which flavour profiles I want that week: Italian, middle eastern, Greek, Tex mex, curry, comfort, veggie restaurant ish. Then I look at on sale or in season food and assign it appropriately:
Broccoli is great for Italian or Chinese, possible for curry and scrappy for mexican
Asparagus I don't want to miss the flavor so it's go in on Italian, comfort, or veggie fancy night
I'm not feeling cooked Brussels sprouts, they are going in a shredded veggie fancy meal
Cabbage I like curried, in coleslaw, in stiffly, or in fancy salad
Corn I love in everything
You're on a budget, so let's say one tofu meal, one egg meal and 3 legume meals
Monday is pasta with a carbonara ish egg sauce, asparagus, garlic, and broccoli in olive oil. Maybe some parm and chili flakes
Tuesday is curried Channa, with rice and curried cabbage or a quick pickled cabbage
Wednesday is black bean tAcos with corn and cabbage
Thursday is a stir fry on rice with tofu, cabbage, broccoli, and a tiny bit of leftover asparagus
Friday is a fancy vegan chopped salad, shredded Brussels sprouts, shredded cabbage, broccoli, corn, and a marinated lentil salad with some cranberries and nuts or seeds
Meal planning with your first 5 veggies, done!
If you don't want to buy rice, pasta, or tortillas, you can skip the starch, make your own if you're happy buying flour, or add more roots and squashes