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1) Boil the pasta shells in salted water until al dente according to package instructions.
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Set aside.
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2) For the filling, saute the mushrooms and onion in oil over medium heat until they soften (about 5 minutes).
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4
Set aside for the moment.
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5
Blend all of the remaining filling ingredients in a blender until smooth, but thick.
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6
In a bowl, fold the mushrooms/onions into the cashew blend.
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Place a generous amount into each pasta shell (I like to place the filling in a Ziplock bag, cut off one of the corners, and squeeze it into the individual shells).
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8
Place the shells in a lightly greased 9 x 13 glass baking dish.
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Set aside.
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3) For the sauce, saute the soaked (and drained) tomatoes in the margarine over medium heat (if they are too big, slice them finely).
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Saute for about 3 minutes.
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Add herbs and saute for an additional minute.
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13
Add garlic and salt and pepper to taste and allow to simmer for about 5 minutes (or until it condenses slightly).
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14
Whisk together the reserved tomato water and arrowroot powder, and add to the simmering sauce.
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Allow to simmer for an additional minute, or until thickened.
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16
Add the vinegar.
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Pour over top of the manicotti.
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18
Sprinkle with vegan cheese, if desired.
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Bake in a 350 degree F oven for 30 minutes.
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Serve, and enjoy!
