Heat 1 tablespoon of oil in a skillet and place over medium heat. Place the vegan sausages into the skillet and cook for 8-10 minutes until browned on all sides. Transfer to a small plate and set aside.
In the same skillet, add the onion, garlic, celery, and bell peppers, and sauté for 5 minutes. Add the smoked paprika, cayenne pepper, thyme, and oregano, and cook for 1 minute more.
Next, add the tomatoes, rice, bay leaves, and vegetable broth and stir well to combine. Bring to a boil, then reduce the heat, cover with a lid, and simmer on low for 20-25 minutes, stirring often. In the last 5 minutes of cooking, add the kidney beans and the cooked sausage. Continue to cook until warmed through.
Remove the bay leaves, season with salt and pepper, and serve garnished with green onions, parsley, and hot sauce if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.