Mix masa, salt, water, and coconut oil. Knead for about 8 minutes.

Cover dough with a wet towel while preparing the filling.

Soak soy chorizo ​​in 2 cups of water for 15 minutes, drain, set aside.

To make the vegan cheese, boil potatoes until they are well cooked. Drain. In a food processor, combine cooked potatoes with oil, garlic powder, onion powder, and brewer’s yeast. Process until sticky, with consistency of mozzarella cheese, about 4 to 5 minutes, scraping down sides of bowl. Set aside.

Using your hands, roll dough into small balls. Flatten with a tortilla press (or a flat-bottomed bowl) to ¼-inch thickness. Place a tablespoon of soy chorizo and a tablespoon of vegan cheese on one side of the dough. Fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed (or an empanada press).

Heat oil in a wok or deep fryer to 350 degrees F. Fry until golden brown, about 5 to 8 minutes.

Serve accompanied by a delicious and spicy salsa.

Note: Empanadas can also be baked in a 350-degree oven for 35 to 45 minutes. Brush with vegan butter before baking for a golden finish.

Combine all ingredients in a food processor until desired consistency.