To begin: chop onions, bell pepper, celery, and mushrooms.
Add olive oil (extra virgin) to a medium skillet over medium heat.
Add chopped onions, bell pepper, celery and carrots to the skillet. Stir it every 2 min and sauté them until soften.
Add chopped mushrooms to it, stir them with the vegetables and sauté until mushrooms are half ready.
Add cauliflower crumbles to the skillet, stir all the ingredients together, add salt, black pepper, Coconut Aminos Teriyaki sauce and stir it again.
Put a lid on, and let it sauté for 10-12 min. Take the lid off, add 1 cup of parsley and stir it together.
Cook for one more min and then turn off the heat.