Veggie Pot PIe

I made this one up last week, and it was mouth watering.

1 small yellow squash
1 small zucchini
1 red bell pepper
1 tomato
5-6 mushrooms
3 green onions
1 celery stalk
1 carrot

Chop into small pieces and sautee in olive oil on low heat for 10 to 15 minutes.
Meanwhile, combine 1/4 cup vegennaise, 1/4 cup soy sour cream, 2 T herbes de provence, 1 t black pepper, 1/2 t thyme, 1/2 t sage, and salt to taste. Stir mixture into vegetables after removing from heat.

Pour into pie crust (I like making my own, using this recipe).

1 1/4 cups flour
1/4 t salt
1/3 c vegetable shortening
5-6 T water

Cut shortening into flour and salt mixture until it forms small balls. Add water one T at a time until dough consistency is reached. Form into a ball, and roll into a 12 inch circle.

You will need two of these. Line the bottom of a pie pan with one, pour in the vegetable mixture, place the other crust over the top, pinching edges together to close.

Bake for 50 minutes in a 350 degree oven.