Vegetarian sausage casserole

[Chuckiegg]

I'm cooking a sausage casserole and need to do a veggie version aswell.

The meat one obviously gets lots of it's flavour from the meat juices and fat in the sausages.

Is there anything you add to a veggie version to give it some extra flavour/depth?

The junk science behind naturally occurring msg being bad for you

www.theguardian.com/lifeandstyle/2005/jul/10/foodanddrink.features3

I make one which the sauce is - fry off onion, chilli, garlic and peppers, add tomato purée, 200ml ish of red wine, tin of toms+herbs and spices to choice, about 100ml of very concentrated stock, cook this down for at least half an hour, longer the better. I cook the sausage separately and add near the end as they don’t always hold as well as the meat ones