Vegan Colombian Empanadas

Ingredients

• 3 cups Hot Water
• 3 tablespoons Softened Vegan Butter
• 1 teaspoon Salt
• 1 teaspoon Turmeric
• 1/2 teaspoon Cumin
• 1 teaspoon Garlic Powder
• 1/4 teaspoon Black Pepper
• 3 cups Pre-Cooked Cornmeal
• Vegetable Oil (for frying)
• 1 Large Russet Potato (boiled)
• 1 cup Cooked White or Brown Rice
• 2 tablespoons Olive Oil
• 1 Small Yellow Onion (diced)
• 1/4 cup Red Bell Pepper (minced)
• 3-5 Cloves of Garlic
• 1/4 cup Water
• 2 Not Beef Vegan Bouillon Cube
• 12 oz Vegan Beefless Grounds
• 1 cup Canned Crushed Tomatoes
• 1 teaspoon Cumin
• 1/2 teaspoon Paprika
• 1 teaspoon Salt (more to taste)
• 1 teaspoon Chili Powder
• 1/2 cup Cilantro (finely chopped)
• 1/2 cup Green Onions (minced)
• 1/4 cup Tomato (minced)
• 1/4 cup Red Bell Pepper
• 1/2 cup Cilantro
• 2 Jalapeños (deseeded + minced)
• 3-5 Garlic Cloves (minced)
• 4 tablespoons Lemon Juice
• 2 tablespoons White Vinegar (or Apple Cider Vinegar)
• 1/2 cup Water
• Salt & Pepper (to taste)

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