Brown Butter Vegan Meatballs with Mashed Potatoes and Gravy

Preheat oven to 350F and line a baking sheet with parchment paper.
Heat a large skillet on medium for 20 seconds before adding the plant butter.
Melt for 1 minute before adding to mushrooms and garlic. Cook for around 10-15 minutes while stirring very often. You want to avoid burning but really brown and develop those brown butter characteristics.
Meanwhile, place your oats into a food processor and process till fine and flour-like. To the processor, add the lentils, walnuts, thyme, sage and rosemary. Pulse till a dough forms, it will be dense and heavy.
Transfer mixture to the mushrooms, stir and incorporate till combined. Season to taste as desired.
Transfer the dough mixture to a bowl and stir in the vegan egg.
Begin forming the balls as desired. I went with larger sized ones, around 4 tbsp per ball. Place each ball onto the lined baking sheet and bake for at least 20 minutes and up to 25 minutes. If you do small balls, bake for less time (around 16 minutes) and vice versa. You will know they are ready when they are golden brown and steamy, cooked on the inside. Go with your gut :)