Cooking with reduced sodium and without meat = the need to amp up flavor in new ways
To infuse TVP (textured vegetable protein which is made from soy and is a ground meat replacement) with flavor, place your spice combination (whatever your recipe calls for) in a glass measuring cup/bowl. Add TVP and then boiling water to rehydrate (follow package directions).
I found this technique yielded a much more savory TVP. I also found that reducing the sodium content by 50%-75% also means doubling most of the spices. Use caution on doubling quantities of hot spices as you may end up with a meal that's too hot to handle. Start small and add a little at a time.