In a large pot or pan, add 1 tbsp of the oil and the sliced vegan sausages. Cook for 4 to 5 minutes on medium heat, flipping to brown on both sides but not burning. Transfer to a plate.
Add the other 1 tbsp of oil to the pan, and add the onions and celery. Cook for 5 minutes, stirring every so often. Add a bit of water to the pan to prevent burning, if getting too dry.
Add the bell peppers, stir, and cook for 3 minutes.
Add the seasoning mix and tomato puree. Stir, cook for 2 minutes.
Add uncooked rice and vegetable broth, stir and cook (with lid on) at a gentle simmer for 10 minutes. Very gently stir, add back the vegan sauce, and cook another 5 to 10 minutes until the rice is tender and the liquid is absorbed. Make sure to have the heat low. There may be some sticking during cooking, but check and stir if needed.
Serve with topping of scallions and fresh parsley.