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In a bowl combine veggie ground beef with spices and ground flax. Mix to combine.
Combine flax and water and set aside.
Combine almond flour, starch, salt, and turmeric together in a bowl.
Add the flax mixture and mix with a spoon until it begins to come together. It is best to use your hands at this point to bring it all together to form a ball of dough.
Divide the dough into six equal portions.
One at a time, place each ball of dough between 2 sheets of parchment paper to roll into a roughly 8-inch circle. Use a 7-inch round bowl or other round object and cut around to create a clean edge.
Add about ⅓ cup of filling (adjust if necessary) to one half of the circular crust.
Gently fold over the crust's other side, taking care not to tear it. Seal the pocket by gently pressing with a fork.
Cover and place patties in the freezer for 20 minutes.
Poke tops with a fork 4-6 times.
Bake at 350 for 20-25 minutes until the crust is lightly golden around the edges.