Vegan Empanadas with Jalapeno Lime Sauce

Start by cooking the Lentils (4 Tbsp) and Quinoa (1/2 cup). Add each to a separate pot with their water. Add the Walnuts (4 Tbsp) 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 cups) 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 Tbsp), 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 (as needed), Cayenne Pepper (as needed), Garlic Powder (as needed), Chili Powder (as needed), Liquid Smoke (2 tsp), and Salt (to taste) and Ground Black 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 cups), Limes (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!