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Brianna Beard has crafted a delicious recipe for vegan tacos and mole, inspired by her time spent living in Panama. Read on for her adaptation of a delicious and flavorful dish with the added benefits of Reishi and Lion's Mane.

So many ways to make tasty tacos!! I used to live in the jungle on an island in Bocas Del Toro, Panama. There I learned how to make so many delicious dishes. I worked at an eco lodge with local Indigenous Panamanians, the Ngobe people. The ladies taught me so much about their language and their food! Hilda taught me Mole, which takes all day to make in order for the spices and flavors to synergize. This recipe is very much an adaptation of a traditional mole, infused with some medicinal mushies for immunity and brain power!

Vegan Mole



½ cup cashews

½ cup almond butter

¼ cup raw cacao powder

4 dates

juice of 2 limes

1 can of diced tomatoes (16 oz.)

1 tsp. chili powder

½ tsp. cumin powder

½ tsp. coriander powder

1 tbsp. Sun Potion Reishi

1 tbsp. Sun Potion Lion's Mane

½ tsp. sea salt

¼ cup water



Blend away!

You want it nice and thick, but if needed you can add a bit more water to help it blend.

Butternut Squash Tacos


cooked butternut squash


sliced cucumber


Mix the mole with the cooked butternut squash and smash with a fork. Place a layer of cucumber in the center of the tortilla, add a generous amount of the squash mole and top with a slice of avocado. 


Photos: Brianna Beard

Click here to discover Brianna's Adaptogenic Caesar Salad with Medicinal 'Parmesan'