1. Chop the onion into small pieces and brown it in a frying pan, with a little oil, over medium heat.
2. Add the garlic, onion powder, cumin, parika, soy milk, and cornstarch. Add salt to taste.
3. Cut the mushrooms into small slices and add them to the preparation.
4. Stir constantly and cook for 10 minutes over low heat.
5. Let cool a little, and put filling on each of the empanada tops.
6. Close the empanadas and transfer them to a greased baking sheet.
7. Bake at 180ºC/350ºF for approximately 25 minutes.
8. Provea cocina.