For every animal-based flavour booster, there is a vegan equivalent.
Nutritional yeast is a deactivated yeast with a nutty, cheesy flavour that makes it a good substitute for Parmesan.
While it’s hard to replace the funk of fish sauce, light Japanese soy sauce (usukushi) is a good plant-based alternative to the salty seasoning.
Instead of anchovy paste, miso will give soups, stews and sauces a similar depth of flavour. It’s the secret ingredient of the vegan kitchen.
Vegan Worcestershire sauce— The Wizard’s is a good brand—gives you the tangy, savoury, spiced flavour of the original but without the anchovies.