Prepare seasoned tempeh as per this recipe, excluding the sun-dried tomatoes. Fortunately, I’ve made this style of tempeh dozens of times so I could easily get this started and cooking while I prepared everything else.
In a large saute pan over medium heat, add 1 tablespoon Earth Balance, the sliced mushrooms, and a pinch of salt. Cook over medium heat, stirring occasionally.
Once mushrooms begin to brown (after about 5 minutes), add the Brussels sprouts and the remaining teaspoon of Earth Balance. Continue cooking over medium heat and stirring occasionally for another 5 minutes, and then add the black eyed peas, toasted pecans, and prepared tempeh. Stir gently, and continue to cook.
After 5 more minutes have passed, turn off the heat and assemble the gremolata if you haven’t already (recipe below). You want the black eyed pea mixture to be warm but cool enough that the shaved chocolate will not melt when added.
To plate, take a shallow bowl and add a layer of black eyed pea mixture. Then, add a small handful of chopped blackberries followed by a giant pinch of gremolata in the center. Finish off the plate with a generous amount of shaved bittersweet chocolate.
Serve warm.
