Dice the russet potato and boil until soft. Drain, place back in pan, mash, and then set aside. Make the white or brown rice (I used and recommend leftover rice). Set aside.

Make the Ají by mincing green onions, tomatoes, red bell peppers, jalapeños, garlic, and cilantro. It's important to mince not dice. Once minced, combine together in a medium sized bowl. Add in the lemon juice, white vinegar, and water. Mix well. This sauce is supposed to be watery. Season with salt and pepper. Cover and place in the fridge until ready to serve. This step is important. The longer it sits, the more flavorful it is.

Dice the onion and red bell pepper and mince the garlic for the filling. Heat a large sauce pan on medium-high heat with the olive oil. Add the onion and cook for about 5 minutes or until soft. Add in the red bell pepper and garlic. Cook for a few more minutes. Crumble the not beef bouillon cubes in to the pan and add the water. Continue to cook until onions start turning brown and the water is almost absorbed.

Add in the package of beefless crumbles and stir to combine. After a few minutes, add in the tomato sauce, cumin, paprika, salt, chili powder, mashed potato, and cooked rice. Combine. Taste and season with more salt and pepper, if needed. Turn off heat and add chopped cilantro. 

Make the empanada dough by combining the hot water, vegan bouillon cube, softened vegan butter, salt, turmeric, cumin, garlic powder, and black pepper. Add in the Pre-Cooked Cornmeal and mix with a spatula. Once it comes together, use your hands to knead until a soft dough forms. Cover and set aside for 20 minutes. 

Heat a large pan of oil on medium heat until it is 350F. Note: You will want to fry as soon as you shape because the dough will dry out. Make 2-3 and then fry while making 2-3 more. 

Cut a large gallon sized zip lock bag on 2 of sides. So, it has only 1 side still connecting it. In the middle of the zip lock, add ¼ cup of the batter and roll in to a ball. Close the zip lock bag so that there is plastic under and above the dough. If you don't use plastic, it will stick. 

Smash the plastic covered dough with the bottom of a cooking pan until it's slightly smaller than the size of a corn tortilla (for reference).

Fill the middle of the dough with 1 ½ to 2 tablespoons of the filling. Now, using the plastic, flip one half over the other and use you hands to seal the empanada. Like a half moon. Cut off the edge of the empanada with a bowl or cup. 

When shaped, immediately place in oil and fry for 5-7 minutes or until they are golden. Drain excess oil off on a wire rack. Keep shaping and frying until all empanadas are fried. Serve with Ají and enjoy!