Before starting this recipe make sure you have your rice and cornbread cooked and ready to go.

Preheat the oven to 350 degrees and grease a 9x13 pan and set aside.

Take a large skillet and brown the vegan sausage.

Remove the vegan sausage and add the vegan butter, chopped celery, and onion, and cook, stirring for about 5 minutes.

Now add the vegan sausage back to the pan, add the rice, crumble the cornbread.

Measure your vegetable broth and add the poultry seasoning to it, stir. Then add the vegetable broth to the mix and stir until combined.

Get your prepared 9x13 pan and pour your mixture into the pan. Cover with foil and cook for 30 minutes, then remove the foil and cook for an addtional 15 minutes.