“Chicken” Poppy Seed Vegan Casserole
“Chicken” Poppy Seed Vegan Casserole might be just the side dish you are searching for. This dairy free recipe serves 8. One serving contains 335 calories, 4g of protein, and 28g of fat. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up baby spinach leaves, vegan buttery crackers, poppy seeds, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
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.
Whisk in the flour until well combined.
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.
Whisk in the sour cream alternative.
Sprinkle the chopped Chick’n Strips or seitan evenly over the bottom of the casserole dish. Cover with a layer of water chestnuts.
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.
Sprinkle the crumbs evenly over the sauce followed by the poppy seeds.
Bake for 30 to 40 minutes or until bubbly.
Serve a scoop of the casserole over a bed of about 1/2 cup fresh baby spinach.