Caesar Dressing:

¼ cup raw cashews, soaked for 1-2 hours
¼ cup lemon juice
2 Tablespoons olive oil
2 Tablespoons Dijon mustard
1 clove garlic
2 teaspoons hemp seeds
2 teaspoons nutritional yeast
1 Tablespoon tahini
½ teaspoon coconut aminos

Kale Salad:

2 large bunches curly green kale, stems removed
Dr. Praeger’s Heirloom Bean Veggie Burgers
2 Tablespoons hemp seeds


Preheat oven to 450 degrees Fahrenheit and line a baking tray with parchment paper.

Place frozen veggies burgers on parchment paper lined baking tray. Bake for seven minutes, flip, and bake an additional five minutes.

While burgers are cooking, drain soaked cashews and add to a high-speed blender along with the remainder of ingredients. Blend dressing on highest speed until mixture is smooth and creamy. Add in a teaspoon of water or two, to thin.

Remove thick stems from kale and discard. Finely chop kale using a sharp knife or kitchen shears. Add chopped kale to a large bowl and pour dressing overtop.

Use your hands to massage dressing into kale for one to two minutes, or until kale leaves break down and become wilty.

Divide kale into bowls and top with a black bean burger and a sprinkle of hemp seeds – Enjoy!

Leftover kale will keep in an airtight container in the refrigerator for up to three days.