Rinse 1 cup of dry lentils under cold water. In a saucepan, combine lentils with 1.5 cups of water and boil. Reduce heat, cover, and simmer for about 20 minutes until tender. Drain excess water and cool slightly.

In a large skillet, heat 2 tablespoons of oil over medium heat. Add 1 diced onion and sauté until translucent (about 5 minutes). Stir in 3 minced garlic cloves and cook for an additional minute.

Add 8 ounces of chopped mushrooms to the skillet, cooking for 5-7 minutes. Sprinkle in 1 teaspoon of cumin and stir well.

In a large mixing bowl, blend the cooked lentils, sautéed onion mixture, and 1 cup of blended rolled oats. Stir in 0.25 cup of chopped fresh parsley and 2 tablespoons soy sauce, seasoning with salt and pepper.

Allow the mixture to rest for about 10 minutes or refrigerate for up to an hour.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

With wet hands, form small portions of the lentil mixture into 1-inch balls and place on the baking sheet.

Bake for 25-30 minutes, flipping halfway through.

In a pot, combine 2 cups of vegetable broth, 1 cup of light coconut milk, 2 tablespoons of Dijon mustard, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Bring to a gentle boil.

In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Slowly add this into the bubbling gravy until thickened.

Simmer for a couple of minutes until the gravy is creamy.

Place meatballs on a plate and generously ladle gravy over them.