Scraps and Snippets ~ Thanksgiving "Meat"Balls with Mushroom Sage Gravy

Thanksgiving "Meat"balls
1 baked potato, diced
1/2 Cup dried cranberries
1 tsp sage
2 Cups finely chopped mushrooms
1/2 Cup finely diced pecans
1 Cup garbanzo beans crushed
1 Cup oatmeal 
1 Clove garlic finely diced
1 and 1/2 teaspoons salt (if using low sodium broth)
2 TBSP nutritional yeast
2 Cups Vegetable broth
2 Cup gluten flour

Combine all ingredients except gluten flour in a large bowl until mixture combined. Add gluten flour and mush together until gluten strands form. 2-3 minutes. Roll into small (less than golf ball sized) balls. Place in a lightly greased 9 x 13 pan. Bake at 300 for 30 minutes. Turn "meat" balls over. and bake an additional 30 minutes.

To serve pour gravy over "meat"balls. 

Mushroom Sage Gravy

1 TBSP Earth Balance
2 Cups finely chopped mushrooms
2 Clove finely chopped garlic
1/4 Cup flour
4 Cups vegetable broth
1 teaspoon salt (I used low sodium vegetable broth)

2 teaspoons ground sage

Melt Earth Balance and saute garlic. Add mushrooms and saute until tender. Add flour and stir until vegetables are coated. Add vegetable broth, salt and sage and stir and simmer until it thickens.