Chic Pea Gravy with Crumbled Southern Fried Tempeh

This is such a great recipe. It's the Punk Rock Chic Pea Gravy from Vegan With a Vengence, and I have added my own twist with southern fried tempeh crumbled into it. Even more nutritious, though also more fattening, and it adds a lovely crunchy texture to this beautifully flavored gravy. I use fresh rosemary instead of dried, because I grow it, and I use smoked paprika and a little more cumin and coriander than Isa calls for. I also toast the spices with the onions before adding the chic peas, cause I like to toast my spices whenever I get the chance. For the tempeh, I just cut it into 1/4 inch slices, dredge the slices in a little flour with a dash of salt and pepper and garlic powder in it, then fry them in canola oil until browned and drain on a paper bag. While I make the gravy, the slices cool. I crumble them in when the gravy is done but still not too thick. My favorite thing about this is how the little mustard seeds pop in your mouth. Also, it makes a fantastic substitute for creamed tuna on toast, if you are a vegan and former fan of that dish. Top it with some shredded cheese or cheeze and some diced green onions. Yum.