Place a medium size skillet on the stove over medium heat. Add extra virgin olive oil, bacon and onions. Sauté until slightly brown. Stir occasionally.
Add mushrooms and Brussels sprouts. Continue to sauté for 5-7 minutes and then add asparagus. Sauté until vegetables are half tender and slightly brown.
Add salt, garlic, paprika, nutritional yeast and coconut aminos teriyaki sauce. Stir, add ¼ cup of water. Put the lid on and sauté for 3 more minutes. Turn your off the heat.