Swedish 'Meatballs' with Cauliflower Purée and Gravy

'Meatballs'

• 120 g rolled oats (see tip)
• 5 sprigs fresh parsley, leaves only
• 5 sprigs fresh thyme, leaves only
• 100 g dried green lentils
• 300 g water
• 3 garlic cloves
• 100 g onions, quartered
• 20 g olive oil
• 150 g chestnut mushrooms, halved
• 1 - 2 pinches fine sea salt, to taste
• ¼ tsp ground black pepper
• ¼ tsp ground nutmeg

Cauliflower Purée

• 500 g water
• 300 g potatoes, peeled, sliced (5 mm)
• 700 g cauliflower, cut in small florets
• 100 g soya milk
• 50 g olive oil
• 1 - 2 pinches fine sea salt, to taste

Gravy

• 1 garlic clove
• 40 g onion, quartered
• 20 g olive oil, plus 1 Tbsp for frying
• 400 g water
• 200 g soy cream
• 1 heaped tsp vegetable stock paste, homemade
  ou 1 vegetable stock cube (for 0.5 l), gluten free, crumbled
• 2 Tbsp cornflour, mixed with 2 Tbsp water
• 1 Tbsp Dijon mustard
• 1 pinch fine sea salt
• ¼ tsp ground black pepper