• Macphie Plant-based Taco Sauce
  • 1 medium onion
  • 2 clove garlic
  • 1 large red carrot
  • 2 celery sticks
  • 600g canned brown lentils
  • 2 teaspoon dried oregano
  • 250ml vegetable stock
  • 2 tins chopped tomatoes
  • Tortilla wraps
  • Radishes
  • Cherry tomatoes
  • Chillies
  • Mint
  • Lime
  • Pickled red onions


  1. Heat a medium non-stick saucepan over medium heat; cook chopped onion and crushed garlic, stirring, about 5 mins or until onion softens.

  2. Add the diced celery, carrots and lentils; cook, stirring for around 5 minutes.

  3. Add lentils, oregano, water and tomatoes; bring to the boil. Reduce heat; simmer, uncovered, for about 15 minutes or until sauce thickens.

  4. Season to taste.

  5. Toast the tortilla wraps and arrange in a bowl.

  6. Load with the hot lentil mix and top with toppings of your choice.

  7. Finish the dish with Macphie Plant-based Taco Sauce and fresh mint.