Brown the sausages in a skillet and slice into rounds. Put in a large stock pot or dutch oven. Next, add the green pepper, onion, celery, garlic and okra to the pot. Pour in the diced tomatoes (with liquid) and vegetable broth. Add all of the seasonings and stir well. Bring to a boil. Turn the heat down to simmer and cover with a lid. Simmer on low for about 1 hour. The longer you cook it, the more the flavor of the seasonings will soak into the vegetables, but don't over do it or your vegetables will get soggy but it's a matter of personal preference.
While this is simmering, cook your rice. You can make whatever type you like. I prefer white basmati rice with this dish. Boil the rice. When it is done, mix with fresh chopped cilantro to make the cilantro rice.
Mix the rice in to the stock pot of your vegetable and sausage mix. Stir while heating all the way through. Serve with some fresh chopped cilantro on top.

6 ounces of soy or plant-based sausage (I prefer Field Roast brand sausages)
1 green bell pepper (diced)
1 cup okra (sliced into 1/2 inch rounds)
1/2 onion (diced)
3 celery ribs (diced)
2 cloves of garlic (minced)
1 16 ounce can of Rotel
1 1/2 cups vegetable broth
1/2 tsp paprika
1/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp cayenne pepper
3 cups cooked cilantro rice