Preheat oven to 350 degrees.
In a large pan, saute minced garlic in olive oil (or water) over medium heat for about 1 minute, then add in diced yellow onion, red pepper, and green pepper. Cook until soft. Add salt and pepper to taste.
Once the peppers, onions, and garlic are soft, add in the BBQ Jackfruit and combine with other ingredients. Break up large chunks with a fork.
Add in spices and tomato sauce. Cook on medium heat for about 5-7 minutes, until all ingredients are fully combined.
On a clean surface lay out empanada discs, then add about 1 tablespoon of BBQ Jackfruit filling to each disc. Seal the edges with a dab of water, fold over each disc so that the edges are touching, and press closed with a fork (or fold the corners as I did to create a neat design).
Once complete, brush the dough with melted vegan butter (optional).
Place the empanadas on a baking pan evenly spaced (I lined mine with parchment paper to avoid sticking). Cook for about 30 minutes or until lightly browned. Remove from the oven and enjoy!