In a non-stick skillet, saute the onion, carrot, and celery in olive oil for 3 minutes. Add the potatoes, zucchini, and garlic, and saute an additional 8-10 minutes or until vegetables are tender. Add the fresh herbs, nutritional yeast, salt, and pepper, and stir well to combine. Taste, adjust seasonings as needed, and set aside to cool. Prepare the dough for the turnovers. Then cut the 5-inch and 6-inch circles of dough as described in the turnover pastry dough recipe. On each of the prepared 6-inch circles of dough, place 1/3 cups of the vegetable filling. Wet the edges of the circles of dough with water, place the 5-inch circles of dough on top of the filling, press down around the edges of the dough to seal, and crimp the edges with a fork. Use a spatula to carefully transfer the turnovers to a non-stick cookie sheet, and bake at 350 degrees for 15-20 minutes or until lightly browned. Serve the turnovers hot or cold. Allow them to cool completely on a rack before wrapping them individually in aluminum foil to preserve freshness. They can also be frozen in an airtight container after baking for later use.

*Variation - other vegetables may be used in the turnovers such as, peppers, tomatoes, broccoli, cauliflower, peas, greens, beans, etc.

Yield: Nine 6-inch turnovers