Sautee the carrots, onions, celery, garlic, oregano and salt with ¼ cup of olive oil in a large frying pan over a medium / high heat, stirring frequently (about ten minutes)
When the vegetables are tender and just beginning to brown add the black beans, tomato paste and veggie crumbles and continue to cook, stirring constantly for three minutes.
Add the mushrooms and continue cooking, stirring frequently for fifteen more minutes
Remove the vegetables from the pan and allow to cool
Combine the rest of the ingredients in a large mixing bowl with the cooled vegetables and lentils and mix by hand until thoroughly incorporated.
Drizzle the rest of the olive oil into a large baking dish (9X12) making sure to evenly coat the entire surface (use your hand to help spread the oil)
Roll the mixture into round, golf ball sized meatballs making sure to pack the meat firmly
Place the balls into the oiled baking dish such that all of the meatballs are lined up evenly in rows and are touching each of their four neighbors in a grid
Roast until firm and cooked through (about 30 minutes)
Allow the meatballs to cool for five minutes before removing from the tray
Sauce
Bring all of the ingredients to a boil, turn down the heat and simmer for 10 minutes.