Prepare the mashed potatoes as directed here. Cover them and set them aside while you work on the other bowl components. While the potatoes are steaming, bring a few inches of water to a boil in another medium pot and fit it with a steamer attachment. Steam the green beans for 5-6 minutes, or until they're tender yet still bright green and with some firmness. Alternatively, you can place the green beans into a large, microwave-safe bowl with a few tablespoons of water. Cover the bowl with a silicone lid or a large plate and microwave the beans on high for 4-5 minutes, until tender yet a little firm. Set the green beans aside.
In a small bowl, whisk together 1/2 cup of the broth and the flour to create a smooth slurry.
Heat the olive oil in a large, deep skillet over medium heat. Add the tempeh crumbles (or smashed chickpeas). Add one teaspoon of tamari or soy sauce and the smoked paprika. Cook the tempeh, stirring often, for about a minute. Then allow it to cook in the skillet without stirring for a minute, to help brown the crumbles. Stir and then allow it to sit for another minute. Repeat until the crumbles are nicely browned throughout.
Add the remaining 1 1/4 cups broth to the skillet and bring the broth to a simmer. Stir in the broth and flour slurry. Give everything a stir, then add the remaining 2 teaspoons tamari or soy sauce, garlic powder, mustard, nutritional yeast, and thyme. Stir everything well, then allow it to come to a gentle simmer. Reduce the heat to low and continue to simmer for 3-4 minutes, or until the gravy is thick. Season to taste with additional salt and freshly ground pepper.
Divide the mashed potatoes into four bowls, along with your green beans or other veggies. Top each bowl with a quarter of the tempeh and gravy. If you like, garnish each bowl with a quarter cup scoop of cranberry sauce. Serve!