Preheat the oven to 400º.
Add the safflower oil to a skillet and heat until shimmering. Add the onions and reduce the heat to medium-low. Slow cook the onions until golden brown. About12-15 minutes.
Add the garlic and continue to cook for 2-3 minutes more. Be careful not to burn the garlic. Toast the walnuts in the oven for 1-2 minutes.
Add the sun-dried tomatoes, cooked yellow onion and garlic and toasted walnuts to a food processor. Pulse until well combined.
Add the kidney beans and continue to pulse, pausing periodically to turn the mixture over with a spatula.
When the desired consistency is reached, move the sausage mixture to a large bowl.
Add the Andouille seasoning, flaxseed meal and panko breadcrumbs and combine the mixture thoroughly with your hands.
Blend until the ingredients are well combined and form a thick, cooked-oatmeal-like consistency.
Chill the vegan andouille sausage in the freezer for 30 minutes. This will make it easier to make into andouille meatballs.
After chilling the mixture, form the mixture into meatballs and spread them out on a large baking sheet covered with a silicon baking mat.
Bake on the middle rack for 30 minutes.