vegan meatballs with sweet & sour cranberry sauce - hot for food

Ingredients

• 1 1/2 C warm water
• 1 tbsp vegan beef flavored bouillon
• 1 C TVP crumbles
• 2 tbsp ground flax
• 3 tbsp water
• 1 C finely diced onion
• 4 to 5 garlic cloves, minced
• 1 tbsp + 2 tbsp olive oil
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp ground cumin
• 3/4 tsp sea salt
• 1/2 tsp ground black pepper
• 1/2 C finely minced cooked beets
• 1 C canned black beans, mashed with a fork
• 1 C rolled oats (not quick cooking), ground into flour (3/4 C of flour)
• 1 tbsp snipped chives, as garnish
• 3/4 C canned cranberry sauce
• 1/4 C canned fire roasted tomatoes
• 1/4 C reserved broth from soaking TVP
• 2 tbsp red wine vinegar
• 2 tsp vegan worcestershire
• 1 tsp miso paste
• 2 tsp cornstarch
• 1/8 tsp sea salt