Start by cooking the Lentils (1/4 cup) and Quinoa (1/2 cup). Add each to a separate pot with their water. Add the Walnut (1/4 cup) to the lentils. Bring to a boil, then turn down heat to simmer and cover for 10-15 minutes or until the water is absorbed. Set aside.
Preheat oven to 425 degrees F (220 degrees C).
Place the Whole Wheat Flour (2 cup) and Vegetable Shortening (2/3 cup) in a large bowl, and cut together with a fork until it forms pea-sized chunks. Add Water (3 tablespoon), one tablespoon at a time, while mixing.
Once dough is the right consistency, pack it into a ball, then roll out.
Use a small bowl to measure out circles for the empanadas. Re-roll extra dough until it is all used. Place circles on a lightly greased baking sheet.
Combine the cooked lentils, quinoa, Minced Dried Onion (1/2 teaspoon), Cayenne Pepper (1/2 teaspoon), Garlic Powder (1/2 teaspoon), Chili Powder (1/2 teaspoon), Liquid Smoke (2 teaspoon), and Salt and Pepper (to taste) in a large bowl.
Put a couple spoonfuls of the mixture into the center of each empanada.
Carefully fold over one side of the dough on top of the other, and use a fork to seal edges.
Bake empanadas for 15-17 minutes, or until golden brown.
While empanadas are baking, blend the Fresh Cilantro (2 cup), Lime (2), and Jalapeño Pepper (1) in a food processor to make the jalapeño lime sauce.
Serve empanadas topped with diced tomatoes, Daiya cheese, and the sauce. Enjoy!