Dissolve marinara stock cube in 2 cups of boiled water, use one cup for sauteing the onions and garlic and the other cup, reserve for the marinara sauce.
Preheat oven to 200°C (400°F) fan bake. Heat a large frying pan and cook the onions for about 5 minutes using small amounts of marinara stock, until softened. Add the garlic and cook for a further minute, (take out half the onions and garlic and reserve for the veganballs). Stir in the marinara herbs and cook for a minute, then add one tin of chopped tomatoes and the maple syrup and cook for a further 4-5 minutes until the sauce is bubbling and thickened. Now add the tomato paste, the other tin of chopped tomatoes, the Kalamata olives and the remaining stock.
Tear the basil leaves into the pan and stir to combine. Put the lid on the pan, reduce the heat to medium-low and leave to simmer for 20 minutes, stirring occasionally (the longer you leave it, the richer the sauce). Uncover and simmer for a further few minutes to thicken the sauce. When it's ready, the sauce should be rich, luscious and thick. Season to taste.
Meanwhile, whilst the sauce is simmering, cook the pasta according to the packet instructions, and rinse it under cold water to bring it to room temperature.
Now make your veganballs! Blitz the cooked pasta, black beans, veganball sachet, reserved onion and garlic, BBQ sauce, 2-4 tbsp water (try 2 tbsp to start and go from there, you want a thick paste texture) in a food processor. Place mixture into a large bowl.
Using wet hands, roll the mixture into 3-4cm balls, making 16-18. Place the breadcrumbs into a bowl and roll the balls to coat in the breadcrumbs. Now transfer them to a lined baking tray and bake for 20 minutes.
In a small pot bring an inch of water to the boil and cook the kale for a few minutes to soften, and drain. Pop some whole-grain bread into the toaster.
Time to serve! Ladle portions of the marinara sauce into serving bowls and top each with veganballs. Garnish with a few basil leaves and serve with a side of nutritious kale and toast to soak up the rich marinara sauce.