Heat a large skillet over medium-high heat and add 1 tablespoon of butter. When the butter is melted, crumble in the vegan ground beef and sausage. Cook for 5 minutes, using a spatula to break up any large pieces, until the "meat" is browned.

Add the remaining 1 tablespoon of butter, green pepper, onion, celery, garlic, Creole seasoning, and black pepper. Cook for 3 minutes, until vegetables are softened.

Add the chicken-style broth and bay leaf. Bring to a boil, then reduce to a simmer for 5 minutes, stirring occasionally.

Stir in the cooked rice and continue cooking for 5 additional minutes, until heated through. Remove the bay leaf.

Adjust seasoning to taste, sprinkle with fresh parsley, and serve hot.