In a large stock pot, sauté celery in the olive oil and spices
Add all the canned tomatoes, Tabasco, salt, and bouillon. Bring to a low boil.
Add all the mushrooms and simmer until they are fully cooked. Stir frequently.
Add the canned coconut milk until the sauce is a pink/orange color and you still taste the bite of Tabasco.
Serve over brown rice or pasta and enjoy!