Add vegetables: Add chopped onion, celery, and green bell pepper to the pot and stir to combine, cooking until the vegetables begin to soften, about five minutes. Then add paprika, garlic powder, onion powder, oregano, thyme, cayenne (if using), salt, black pepper, and minced garlic. Mix to coat the vegetables and sauce in the spices, and cook until the garlic becomes fragrant, about 2-3 minutes.
½ cup onion, ½ cup celery, ½ cup green bell pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon cayenne pepper, 1 teaspoon salt, 1 teaspoon ground black pepper, 4 cloves garlic
Simmer rice: Add rice to the pot, stirring to mix it with the sausage and vegetables, cooking 2-3 minutes more so that the rice begins to absorb the flavors. Then add diced tomatoes in their juice, vegan Worcestershire sauce, and bay leaves. Bring to a low boil, then reduce to a simmer and cover. Cook until the rice is fully cooked and has absorbed the liquid, about 25-30 minutes, stirring frequently. Taste test the rice and add additional spices, as needed.
1 ½ cups long grain rice, 1 can diced tomatoes, 2 teaspoons vegan Worcestershire sauce, 2 each bay leaves, 4 cups vegetable broth