Into a large skillet over medium-high heat, add the vegetable oil. When the oil is hot, add the vegan beef tips. Season with garlic powder, ½ teaspoon salt, and ½ teaspoon pepper. Cook for 5 minutes, turning frequently until browned on all sides. Set aside.

Into a large soup pot over medium-high heat, add the mushrooms, green pepper, and onion. Cook for 3 minutes, stirring frequently until softened.

Stir in the beef-style broth, red wine, tomato paste, 1/2 teaspoon salt, ½ teaspoon pepper, and bay leaf. Bring to a boil then reduce the heat to low.

Cover and simmer for 15 minutes. Add the vegan beef tips and pre-cooked rice then continue simmering for an additional 5 minutes. Ladle into bowls, garnish with parsley, and serve.