“Chicken” Poppy Seed Vegan Casserole

Ingredients

• 3 cups baby spinach leaves fresh
• 1 can water chestnuts drained sliced
• 0.5 teaspoon celery seed 
• 2  no-chicken” vegan bouillon cubes (if they are the double size kind, be sure to use just one)
• 0.3 cup dairy-free margarine melted
• 2 ounce morningstar farms meal starters chick'n strips homemade thawed cut into bite size pieces (or substitute 1 pound chicken-flavored seitan, purchased or )
• 2 teaspoons poppy seeds 
• 1.5 cups soymilk unsweetened
• 6 ounces vegan buttery crackers crushed (such as Late July or Ritz)
• 8 ounces vegan cream alternative sour
• 0.3 cup flour whole wheat white all-purpose (I use because that's what I keep on hand)

Equipment

• bowl
• sauce pan
• oven
• whisk
• casserole dish

Directions

1. Preheat your oven to 350ºF and grease a 9 x 13-inch casserole dish.In a 2-quart saucepan over medium-high heat, melt the 2 tablespoons of margarine.
2. Whisk in the flour until well combined.
3. Whisk in the soymilk and crushed bouillon cubes and cook, whisking continually, for 2 to 3 minutes or until thick. Lower the heat if sauce seems to be cooking too fast.Stir in celery seed, if using, and set aside to cool to room temperature.
4. Whisk in the sour cream alternative.
5. Sprinkle the chopped Chick’n Strips or seitan evenly over the bottom of the casserole dish. Cover with a layer of water chestnuts.
6. Pour the sauce over the top and spread evenly to cover the chicken and water chestnuts.In a medium bowl, use a fork to combine the 1/4 cup melted margarine with the Ritz Cracker crumbs.
7. Sprinkle the crumbs evenly over the sauce followed by the poppy seeds.
8. Bake for 30 to 40 minutes or until bubbly.
9. Serve a scoop of the casserole over a bed of about 1/2 cup fresh baby spinach.