Pour olive oil in a hot pan and cook onion on medium high heat until translucent. Add garlic and cook for 30 seconds more.
Grind rolled oats until they are a fine powder in a food processor.
To the oats, add onions, garlic, tomato paste, kidney beans, almond flour, basil, oregano, crushed red pepper, salt, and pepper. Process until smooth. Refrigerate for 30 minutes.
Form the mixture into 1 ½" balls. Bake on an oiled sheet at 350°, for 40-45 minutes, or until cooked through.
Cut each mini slider bun in half. Toast the rolls in a toaster oven or bake on a baking sheet for several minutes at 350°.
Assemble the sliders by placing a basil leaf, a vegan meatball, and a spoonful of marinara on the bottom bun. Add the top bun, secure with a toothpick, and serve.