Vegan Puerto Rican Pastry

Combine water, textured vegetable protein (TVP), and soy sauce in a large cooking vessel over high heat. Bring the mixture to a boil, stirring constantly until most of the water has evaporated. Gradually decrease the heat to a medium setting. Add minced garlic, dried oregano, cumin, and a pinch of heat from the sazon and adobo sauce. Continue cooking until the TVP begins to thicken, approximately 5 minutes, increasing the heat if necessary. Introduce a dash of cayenne and liquid smoke to enhance flavor, cooking until the mixture starts adhering to the pan, roughly 5 minutes. Incorporate a spoonful of tomato paste into the mixture and blend well.

In a separate bowl, whisk together flour, salt, baking powder, and baking soda. Create a central indentation in the mixture and add water and 1/4 cup of vegetable oil. Mix using your hands, gradually incorporating all the flour until it forms a cohesive dough. Divide the dough into 12 portions and shape each piece into a ball. Place the dough balls in the bowl, cover it, and allow them to rest for 3-4 minutes. Using your fingers, roll out each dough ball into a 6-inch circle and fill with the vegan meat mixture. Moisten the edges of the dough using a small amount of water, then fold over and crimp the edges using a fork to form a sealed empanada. Repeat this process with the remaining dough balls and fillings.

In a deep frying pan, heat 1 cup of vegetable oil over medium-high heat. Carefully add 2 or 3 empanadas to the hot oil at a time, frying until both sides are lightly golden brown, approximately 5 minutes total. Transfer the fried empanadas to a plate lined with paper towels to absorb any excess oil.