Spray a 6-quart slow cooker with non-stick cooking spray.
Into the pot, add the tomatoes with juice, vegan sausage, vegan chicken, celery, green pepper, onion, and garlic.
Pour in beef-style broth then stir in the miso paste, Creole seasoning, oregano, and thyme.
Cook on Low for 4-1/2 hours.
Meanwhile, prepare the rice according to package directions. Fluff with a fork and set aside.
When the jambalaya mixture is ready, stir in cooked rice. Ladle jambalaya into serving bowls, sprinkle with scallions and parsley, and serve hot.