Vegan Chipotle Empanadas | Fueled Naturally

Ingredients

• 2 cups all purpose flour (+1/4 cup more for when you roll out the dough)
• 1/2 cup filtered water
• 4 tbsp coconut oil (or water, See note below)
• 1/2 tsp salt
• 3 cups yellow or regular tomatoes, roughly chopped
• 3 chipotle peppers from can with seeds removed
• 1 onion, roughly chopped
• 2 garlic cloves, crushed
• 8 oz tempeh
• 2 cups button mushrooms, chopped into very small pieces
• 1 15 ounce can black beans
• 1 tsp salt
• pinch black pepper
• 3/4 cup cashews
• 1/2 cup water
• 1/2 tsp garlic powder
• 1/2 tso onion powder
• 1/4 cup fresh cilantro
• 2 tbsp nutritional yeast
• 1/4 tsp salt
• Crack of pepper
• Juice of one lime