Chickpea Cutlets with Mashed Potatoes and Gravy

I made Chickpea Cutlets from the Post Punk Kitchen. They were great, but if I make them again I'm going to at least half the soy sauce, thyme, and paprika! It was WAY to salty and herby for me.

The gravy I threw together because I thought I had some store-bought gravy packets, but I was wrong. It was just 2 cups plain soymilk, 1/4 cup flour, 2 Tbsp nutritional yeast, 1 tsp Better-than-Bouillon, dash of black pepper. I blend it all in my Magic Bullet, then heat in a saucepan whisking constantly until it thickens.