Rinse and drain both cans of beans, reserving about a half of a cup of these cannelloni beans. Place the rest of the beans in a food processor. Add the pine nuts and pulse for several seconds, until the ingredients are well combined.
Add the cornmeal, brown rice flour, chopped leeks, chopped kale, nutritional yeast flakes, salt, fresh basil, the flax egg, and chopped garlic. Pulse for several seconds until everything is combined.
Add the reserved cannelloni beans and pulse for just a couple of seconds until they're evenly disbursed throughout the mixture.
Heat a toaster oven or your regular oven to 250F. Have a baking dish at the ready.
Heat a skillet over medium heat and give it a light coating of vegetable cooking spray. Make patties by measuring out heaping half-cup measures of the mixture and form into a ball and then press into patties. Pour the vegan parmesan on a plate and dredge each patty (both sides) through the parmesan before placing them in the heated skillet. Sprinkle the top of each uncooked patty with salt and pepper to taste. Cook for 3-5 minutes, until the patties are brown, and then flip and cook on the other side.
Once both sides of the patties are cooked, place in the baking dish and cook for about 10 minutes in the heated oven.
To prepare the Sun-dried Tomato Aioli: First of all, make sure you're using sun-dried tomatoes that are tender. You can either use sun-dried tomatoes that are packed in oil or if it's dried and a tougher texture, just soak them in hot water for about 10 minutes. When the tomatoes are ready, place them in a food processor, along with the mayo, garlic powder, and olive oil. Pulse for a few seconds, then use a spatula to push the ingredients down. You may need to repeat this step several times until the tomatoes are pulverized and the aioli has a nice orange-red hue. Store in a lidded container.