As the hell-idays approach, we're leaning hard into our southern-fried, comfort food roots. What better way to fill your Thanksgiving table than with some luscious pepper gravy, mashed potatoes, and our Crispy Cutlets? This recipe is a cinch to make, uses ingredients you probably have in your pantry already, and is sure to bring you one step closer to the coveted #SauceBoss title. Be sure to leave some time for a nap after you've finished stuffing yer face.
Full recipe is on this page, and we've also got a printable PDF version available:
Bartleby's_Food_BAH_recipe_printable_pepper_gravy_and_mash.pdf (887 KB)
Gather and prep all your ingredients before starting to cook!
- 2 Bartleby's Crispy Seitan Cutlets
- 6 Red Bliss potatoes, washed and quartered
- 6 TB plant butter
- 3 TB all-purpose flour
- 1 C plant milk and/or unsweetened cream
- 1-2 TB fresh parsley, finely chopped
- 1/2 tsp dried thyme
- a pinch of ground nutmeg
- freshly ground black pepper
- 1/2-3/4 tsp Kosher salt (to taste)
Here are the kitchen items you'll need to make the dish.
- oven and stove top
- baking sheet
- medium pot
- shallow pan or skillet
- stirring spoon, whisk, spatula, masher
- Preheat oven to 350°.
- Bring a pot of water to boil, and boil the potatoes, uncovered, until fork-tender, about 12 mins. Drain the potatoes in a colander, and rinse to remove excess starch.
- Return the warm potatoes to the pot, add 3 TB of butter, and smash those taters with a masher or fork. Add salt and freshly ground pepper to taste. Cover to keep warm while you tend to the gravy and seitan.
- Place seitan on an ungreased baking sheet on the center rack of your oven. Bake cutlets 15-20 minutes, flipping about halfway through. They should be heated through to the center, and the hand-battered coating should start to sizzle and crisp up.
- While the cutlets are in the oven, make the gravy. Melt the remaining 3 TB of butter in a shallow skillet over low heat. Sprinkle flour over top and whisk thoroughly to combine. The mixture will thicken and darken over a couple minutes. Slowly add your milk and/or cream and whisk carefully, because things will be a bit splashy to start. Keep whisking, and allow the gravy to thicken, about 5 minutes.
- Add 1 TB of parsley, plus the thyme, nutmeg, salt, and pepper (about 20 turns of your grinder) and continue cooking and whisking until gravy has thickened. Taste and add salt if needed to meet your devilish requirements.
- Load your plate with mash, a hot and crispy Cutlet, and so much gravy. Garnish with additional parsley, serve, and stuff yer face.
We like Earth Balance Soy Free Buttery Spread, and used Oatly Full Fat Oatmilk in this recipe. The potatoes were modestly sized and weighed 625g. If your gravy gets too thick, you can thin it out with a little more milk.