I don't know how typical I am, but when I cook lunch I need to think of the wine which will go with it.
As already pointed out, this is personal and often hit-miss. However, I've found:
• Tomatoey dishes tend to go with light, uncomplicated Italian reds. I think dishes such as 'The Imam Swooned' do, as well.
• Dishes with a strong olive/ lemony zing - try Greek Retsina (if you can still get it).
• Orientals (with ginger, soy sauce, etc.) German or Alsace medium dry acidic wines.
• High spice dishes (eg. vegan chilli, Moroccan tagine) I stick to beer - light Belgian 'blonde' for instance.
The range of vegan dishes you can cook is really wide, and we eat them often because we like them. Because I'm not vegan, though, I can't add anything to the advice about authentically vegan wine.