Meatless Hemp Wellington


  • 16oz Hemp Way Foods plant-based hemp burger crumbles, thawed
  • 1 box Pastry puff shells (2 per box), thawed
  • 3 finely chopped garlic cloves
  • 1 small diced onion
  • 1 small diced yellow squash
  • 1 small diced green zucchini
  • 1 cup diced oyster mushrooms
  • 1/8th cup oil or vegan butter
  • 1 tbsp oil
  • 16oz cream of mushroom soup

Seasonings for the toasted crumbles

  • 1 tbsp oil
  • 1 tbsp fennel seed
  • 1 tbsp coriander
  • 1 tbsp fresh rosemary finely diced
  • 1 tbsp fresh thyme finely diced
  • 1 1/2 tbsp fresh sage finely diced



  1. The night before, toast & season all hemp burger crumbles to optimize flavor.  Sauté with 1 tbsp oil in pre-heated skillet on medium heat until desired crispiness, approximately 16-20 minutes.  Add fennel, coriander, rosemary, sage, and thyme halfway through. Refrigerate overnight.
  2. On day of recipe preparation, sauté with 1 Tbsp oil the onions, squash, zucchini, oyster mushrooms, and garlic in large pre-heated skillet until onions are glossy.  Place in large bowl and mix well with toasted hemp burger crumbles
  3. Combine crumbles mixture with one cup Cream of Mushroom Soup.
  4. Wellington Assembly: Unwrap and place both Puff Pastry sheets onto a sheet pan. Place 1 3/4th cups of the crumble’s mixture in the center of each pastry sheet. Fold corners over the filling to meet in the middle. Use a fork or fingers to seal dough together.
  5. Brush the completed Wellington with oil or vegan butter before placing in the oven.
  6. Bake at 350 degrees for 55 minutes.
  7. Optional: Heat remaining Cream of Mushroom Soup to use as a sauce on top of finished Wellington.
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