In thinking about this, the most helpful thing for me is not to be reliant on recipes or particular dishes, but rather to think of what I can add to infuse and draw out flavour. So vegan, plant-based hopefully means lots of veg. Different cooking techniques lend deeper flavour (roasting, long braising, grilling). They can be amplified with a complementary herb/spice, often heavier than what would be instinctual as the veg can honestly take it. Roasting in particular seems to amplify the flavour of whatever it is. And though it seems counter intuitive, sometimes a long slow braise that appears to "overcook" the veg can strengthen the flavour (thinking of braised green beans and tomato here). Rare case though, admittedly. Mostly think about what flavour profile the veg naturally carries, and then determine how to either complement or set it off in contrast.
The Vegetarian Flavour Bible is a useful resource for pairings like this. (https://www.amazon.co.uk/Vegetarian-Flavor-Bible-Creativity-Vegetables/dp/031624418X
Also The Flavour Thesaurus (https://www.amazon.co.uk/Flavour-Thesaurus-Niki-Segnit/dp/0747599777/
Another element is thinking of what each ingredient brings to the dish. I use this a lot when I have to sub ingredients for celiac or allergy issues for myself. Is this ingredient used as a binder? As a thickener? As a softening agent? Is it meant to add flavour? Prevent sticking? Create a rise? What is its protein content (the answer often impacts the structure and behaviour of the ingredient in the dish)? This helps me find a suitable alternative. E.g. Oil or butter in a cake. It can usually be replaced by applesauce or other fruit puree (prune butter does well too). A GF high protein flour does not usually need as much of a binder than one with low protein - thus lentil or chickpea flour based pancakes/flatbread need no added binder, but pancakes made from millet or buckwheat flour need a bit of chia seed to hold together. I would use a different egg substitute if making pancakes than if making quickbread than if making a cake because they serve different purposes in each.
Also think about what the ingredient has in it naturally and if the added oil/fat is necessary. Often cookery books will add it because it is "done", not because it is necessary. So by playing with reducing the oil and adjusting the water, other flavourings, etc. one can find out where the edge really is. Also, some ingredients have fat in them naturally and don't need added oils as much. For example, the fat naturally in almond milk means that when making pudding that would normally call for butter (well, vegan butter), one can reduce or eliminate the added fat - what's in there naturally takes care of what is needed for the recipe to come out properly.