Saute sliced vegan sausage in 3 tablespoons of oil in a heavy-bottomed pot. (Note - If you are using Beyond sausage, reduce the oil to only 1/2 tablespoon since there is a lot of oil in the sausage itself. You will need to keep the Beyond sausages whole while cooking to firm them up, and then remove them from the pot and slice them. )
Add diced onion to the oil from the sausage and cook on low heat for about 5 minutes.
Add the diced bell peppers, chopped celery, sliced mushrooms, okra (optional), and garlic to the onions. Sprinkle with 2 teaspoons Creole Seasoning and turn up the heat to medium and saute for another 5 minutes.
Slice up the vegan sausage and add it back into the pot along with a can of diced tomatoes and 1 1/4 cup of rinsed uncooked rice and stir well.
Pour in 5 cups of low sodium vegan broth (or water) and stir well again.
Bring to a slow boil, then turn down the heat to low, cover, and simmer for 20 minutes.
Stir in 1/3 cup of fresh chopped parsley or green onions and serve hot.
Notes
If you are using Beyond Sausage, saute them whole until cooked before trying to slice them. (They firm up when cooked and will keep their form this way.)
Be sure to rinse your rice in a wire mesh strainer until the water runs clear before adding it to the jambalaya. This washes the starch off the rice and will make your dish less sticky.
I usually use Tony Chachere's creole seasoning in this dish. It contains a lot of salt in the seasoning mix, so I don't add additional salt. If you use a seasoning mix without salt, you may want to add additional salt to your dish.