In a large non-stick pot, preheat the oil over medium-high heat until shimmering. Add the chopped vegan sausage and fry until beginning to brown, but do not overcook. Set aside in a bowl or plate. This stage is important to prevent the vegan sausage from absorbing too much liquid during the later stages, keeping it firm and chewy.

Turn down the heat to medium and add additional oil if necessary. Add the onion, green onion, bell pepper and celery. Cook for 8 – 10 minutes until the vegetables are very soft and just beginning to brown. The vegetables will first turn translucent, then sweat, and then the water will evapourate.

Add in the rice. Cook for 5 minutes, stirring occasionally and scraping the bottom to evenly toast the rice. It will turn pearly white and may begin to brown. Add the chopped tomatoes and spices, cooking for an additional 2-3 minutes, repeating the same stirring method to prevent burning and to cook the dish evenly.

Add the reserved fried sausage and stir well before adding the broth. Quickly stir to deglaze the bottom if necessary. Bring the mixture to a gentle simmer before reducing the heat to its lowest setting. Cover and cook for 25 – 30 minutes.

Remove from the heat and let it sit for 5 minutes before serving to loosen up any browned bits on the bottom. Serve hot on its own as a main or along with some fresh bread!