The vegetarian the sausages were harvested from probably needs to move less so the fats can form.

Add more MSG?

I would do a stir fry with something like these, slice them into coins, toss in a hot pan, add in some veggies like green beans or snow peas, and stir fry until tender. Then do some kind of flavorful stock or a seasoned soy sauce thickened with a bit of corn or potato starch. That’ll likely help with the blandness of the soy sausages.

Try frying them in bacon grease.

Better yet, get some bacon to eat. Dangit, now I’m hungry.

I went through something of a ‘veggie sausage’ phase, but I later got to thinking that they’re probably nowhere near as healthy as they might seem. Not just because of the high salt content, but because they’re also highly-processed, and highly-processed food just isn’t that great nutrition-wise, in general.

Get a nice chili oil or some other kind of sauce. Try a mild dumpling sauce if you don’t like spicy foods.

I’d suggest trying to cook them in something with plenty of spices. Soy is pretty flavorless on its own, but it usually takes on the flavor of whatever you’re cooking it in pretty well. I personally associate the flavors of fennel seed and sage with sausage, at least the kind of Italian sausage usually sold in the US, so you could try those in, for example, a pasta sauce, but otherwise I’d just suggest trying it in your favorite highly-spiced dish.

Make a slurry of liquid/coconut aminos and a thickener to coat them in before cooking to intensify the “grilled meat” profile. Maybe add some maple syrup to the slurry if you’re doing a breakfast sausage. As a former resident of the American south I’d also be remiss if I didn’t suggest serving them with a white pan gravy over biscuits.

Where I’m from, we usually braise them with salt, sugar, soy sauce, and herbs. Or you can stir-fry slices with chilli and vegetables.

These soy sausages are highly processed food and not healthy because of a few green flower logos.