“Chicken” Poppy Seed Vegan Casserole

Name: “Chicken” Poppy Seed Vegan Casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons + ¼ cup dairy-free buttery spread; ¼ cup all-purpose flour (I use white whole wheat because that’s what I keep on hand); 1½ cups unsweetened soymilk; 2 "no-chicken" vegan bouillon cubes (if they are the double size kind, be sure to use just one); ½ teaspoon celery seed (optional); 8 ounces vegan sour cream alternative; 2 8-ounce packages vegan chick'n strips cut into bite size pieces (I use thawed Morningstar Farms Meal Starters Chick’n Strips; you can substitute 1 pound chicken-flavored seitan); 1 can sliced water chestnuts, drained; 6 to 7 ounces vegan buttery crackers (such as Late July or Ritz), crushed; 2 teaspoons poppy seeds; 3 to 4 cups fresh baby spinach leaves