I’ve definitely run into the problem where vegan alternatives taste “drier”. It’s not a perfect solution, but extra virgin olive oil is pretty good and probably healthier than animal fats, and adding more than a recipe calls for can be helpful.

I also forgot to mention textured vegetable protein in my original comment. Weird name, pretty great way to add the chewy texture you can get from meat to things like sauces and chilis.

Also don’t forget spices. My go-to ones are garlic powder, onion powder, smoked paprika, cumin, coriander, and sometimes cardamom.