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I spent most of last Xmas reading the woks of life blog, not vegan but some is, and most can be with some substitutions. Once you get a wok and basic Chinesey ingredients (shaoxing wine, soy sauces, some spices, corn starch, seseme oil) and have had some practice you can pretty much always knock up something tasty and good with whatever veg you can pick up and the ginger, garlic and spring onions you buy every time alongside it.
snottyotter
frankenbike
Yeah I get that - those were just a few examples that I found poking through the only vegan cookbook that I have (Clean Food by Terry Walters). Still, if I have to spend extra time googling and trawling round shops for substitutes I'm going to be more inclined to sack it off and eat roast veg, beans, veggie sausages, bourbons, etc. again