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Heat a tablespoon of olive oil in a skillet over medium heat.
Add the diced onion and cook until soft and translucent.
Add the sliced vegan sausage and cook until it starts to brown, about 5-7 minutes.
Add the thinly sliced celery and green bell pepper, and cook for another 5-7 minutes, stirring occasionally.
Add the minced garlic and cook for 1 minute.
Stir in the tablespoon of tomato paste until everything is evenly coated.
Add the 2 cups of cooked rice and Creole seasoning, and stir to combine.
Pour in the 15-ounce can of diced tomatoes and 1 tablespoon of hot sauce, and stir to incorporate.
Cook for 1-2 minutes to warm everything through.
Serve the jambalaya topped with sliced green onions.