The beanballs are made from 1 can of kidney beans mashed with 2 tblspoons soy sauce, 2 tblspoons steak sauce, 2 tblspoons olive oil, 2 cloves garlic, 1/2 cup bread crumbs, 1/4 cup vital wheat gluten, 1/4 teaspoon lemon zest, dash oregano, and a dash of dried thyme. Grease a baking sheet and bake for 15 minutes at 375 degrees.
Cover with marinara sauce and bake for an additional 10 minutes.
I made the marinara sauce from scratch, but I feel like can sauce would work too if you don't feel like all the effort.
I put some veganaise on toasted buns, put about 4-5 beanballs on each, and drizzled with a scoop of sauce. They tasted yummy as a stand alone vegan treat, but also made from a good "meat" ball sub substitute.