In a medium saucepan, bring the rice and water to a boil. Reduce to low heat, cover, and simmer for 40 minutes or until water is absorbed and the rice is tender. Remove from heat and let the rice stand, covered, for 10 minutes to firm up. Set aside.

Set a large soup pot over medium high heat and add the olive oil. When the oil is hot, add the onion and cook for 3 minutes, stirring frequently until softened. Add the celery and bell pepper to the sautéed onions and continue cooking for 2 minutes. Stir in the garlic and cook for an additional 30 seconds.

Add the oregano and Creole seasoning. Stir to coat the vegetables with the seasonings. Stir in the beans and add the vegan chicken broth.

Bring to a boil, then reduce to low heat. Cover pot and simmer for 20 minutes.

Using a ladle, transfer 1 1/2 cups of the bean mixture to a medium bowl. Use a potato masher to mash the beans, then return them to the pot and stir. Adjust Creole seasoning to taste.

To serve, divide rice into serving bowls and ladle red beans, with their cooking liquid, over the rice. Sprinkle with scallions and serve hot.