About Veganush

At Veganush, we believe that food is more than just nourishment—it’s a powerful tool for change and creativity. Founded by Rezi, an artist, cook, and activist, Veganush combines the art of plant-based cuisine with a deep passion for building community. Each dish reflects Rezi’s commitment to sustainability, cultural exploration, and mindful living.

Rezi’s work goes beyond the kitchen. As a key figure in the city’s creative community, she brings together art and activism, using her culinary talents to spark conversations around food justice, sustainability, and the social impact of our choices. Veganush is where her artistry comes to life, blending culinary traditions with a vision for a more inclusive, compassionate world.

Through themed dinners at Hotspot, a coworking and creative space she helped cultivate, Rezi hosts immersive experiences that fuse food, culture, and education. From exploring the legacies of colonialism through Post-Colonial Dinners to celebrating the richness of local, seasonal ingredients, Veganush is a platform where food meets art, storytelling, and social change.

At Veganush, we believe every meal is an opportunity for connection. Rezi’s dishes reflect the diversity and resilience of communities across the world, while her artistry contributes to a thriving creative movement in the city of Tirana. Whether you’re savoring her seasonal vegan menu or attending a themed dinner, Veganush invites you to explore the intersection of food, culture, and activism.

Join us in this culinary and creative journey where food fosters unity, art inspires change, and every meal tells a story.

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We're excited to announce the upcoming launch of our crowdfunding campaign, aimed at supporting the development of even more delicious vegan products and expanding our mission to promote healthier, eco-friendly food choices.

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Spiced Hummus Pita with Grilled Veggies

Ingredients (for 2 persons):
– 1 can (400g) chickpeas, drained and rinse
– 2 cloves garlic, minced
– 1 teaspoon extra chili powder
– 1/2 teaspoon Garam Masala
– 1/2 teaspoon salt (adjust to taste)
– …Juice of 1 lime
– 2 tablespoons olive oil
– 2 dark zucchini, sliced lengthwise
– 1 cup cherry tomatoes, halved
– Pita bread
– 2 cloves garlic, crushed
– Olive oil, for cooking

Instructions:
– In a bowl, combine the chickpeas, minced garlic, extra chili powder, Garam Masala, salt, lime juice, and olive oil. Mix well to coat the chickpeas evenly with the spices. Let the mixture marinate for about 10-15 minutes to allow the flavors to meld.
– Preheat a grill or grill pan over medium heat. Drizzle the sliced zucchini with olive oil and season with salt and pepper. Grill the zucchini for about 2-3 minutes per side, until tender and lightly charred. Set aside.
– Heat a skillet over medium heat and add a drizzle of olive oil. Add the marinated chickpeas to the skillet and sauté for about 5-7 minutes until they are slightly crispy and heated through.
– In a separate bowl, combine the halved cherry tomatoes with a drizzle of olive oil and a pinch of salt.
– In a small pan, heat some olive oil over medium heat. Add the crushed garlic cloves and cook for a minute until fragrant. Remove the garlic cloves from the pan and set them aside.
– Place the pita bread in the pan and cook it for a few minutes on each side until it becomes warm and slightly toasted. While cooking, lightly brush the pita bread with the reserved cooked garlic cloves for added flavor.
– To serve, spread the grilled zucchini on a platter or individual plates. Top with the spiced chickpeas and garnish with the cherry tomatoes. Serve with the garlic-infused pita bread on the side.

Enjoy this flavorful dish of spiced chickpeas with grilled zucchini, cherry tomatoes, and garlic-infused pita bread. The garlic adds a wonderful aroma and taste to the warm pita bread, making it the perfect accompaniment to the dish.

#food #plantbased #plant #humus #veggies #vegan #veganfood #veganrecipes #health #healthyfood #pita #garammasala #spices #kitchen #madewithlove #chickpeas #zucchinirecipe #hotspottirana #coworkingspace #sustainable[+] Show More

Spiced Hummus Pita with Grilled Veggies

Ingredients (for 2 persons): – 1 can (400g) chickpeas, drained and …

Roasted Sweet Potato Soup, Rice Cake, and Cherry Tomato Salad

Ingredients: (For 2 people) – 2 cups roasted sweet potatoes …

Ingredients:
(For 2 people)
– 2 cups roasted sweet potatoes (leftovers), peeled and mashed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves of garlic, minced
– 2 cups vegetable broth
– 1/2 …teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper, to taste
– Fresh chopped coriander, for garnish
Instructions:
– In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
– Add the mashed roasted sweet potatoes to the pot and stir well to combine with the onions and garlic.
– Pour in the vegetable broth and season with ground cumin, ground coriander, salt, and pepper. Stir to incorporate the seasonings.
– Bring the mixture to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld together.
– Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
– Adjust the seasoning with salt and pepper if needed.
– Serve the roasted sweet potato soup hot, garnished with fresh chopped coriander.

Rice Cake:
Ingredients:
– 1 cup cooked rice
– 2 tablespoons olive oil
– 1/2 teaspoon chili powder
– 1/2 teaspoon ginger powder
– Salt, to taste
Instructions:
– In a bowl, combine the cooked rice, olive oil, chili powder, ginger powder, and salt. Mix well until the seasonings are evenly distributed.
– Heat a non-stick pan over medium heat and add a drizzle of olive oil.
– Take small portions of the seasoned rice mixture and shape them into small patties or cakes.
– Place the rice cakes in the heated pan and cook for 3-4 minutes on each side, or until golden brown and crispy.
– Remove the rice cakes from the pan and place them on a paper towel to absorb any excess oil.

Cherry Tomato Salad:
Ingredients:
– 1 cup cherry tomatoes, halved
– Fresh chopped coriander, for garnish
– Olive oil, for drizzling
– Salt and pepper, to taste
Instructions:
– In a bowl, combine the halved cherry tomatoes.
– Drizzle with olive oil and season with salt and pepper. Toss gently to coat the tomatoes with the dressing.
– Garnish the salad with fresh chopped coriander.

To serve:
Divide the Roasted Sweet Potato Soup into two bowls. Place a rice cake near each bowl with a side of Cherry Tomato Salad. Enjoy the delicious combination of flavors and textures in this wholesome and satisfying meal for two.

#food #plantbased #plant #leftovers #sweetpotato #rice #ricecake #kitchen #madewithlove #hotspottirana #coworkingspace #veganfood #veganrecipe #tirana #sustainable #healthyfoodrecipe[+] Show More

Easy and Flavorful Sweet Potato Wedges with Homemade Guacamole

Ingredients for Sweet Potatoes: 3 sweet potatoes, washed and cut into …

Coconut Flax Chocolate Delights with Pine Nuts

Coconut Flax Chocolate Delights with Pine Nuts Ingredients: * 200g …

Crispy Tandoori Chickpeas With Sautéed Zucchini

Ingredients: – 1 cup dried chickpeas – Water for soaking – 2 small …

Grilled Peach Salad with Black Salad and Avocado

Ingredients: * 2 ripe peaches * 2 cups black salad (also known as …

Green Delight Pita: Veggie Ball Medley with Roasted Veggies

Ingredients: – 4 grated zucchini – 2 cups broccoli florets, divided – …

Ingredients:
– 4 grated zucchini
– 2 cups broccoli florets, divided
– 1 cup cooked chickpeas, drained
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– tsp dried oregano
– 1/2 tsp dried …basil
– 1/2 tsp salt
– 1/4 tsp black pepper
– Pita bread
– Tomatoes, sliced
– Salad greens of your choice

Instructions:
– Clean and wash all the vegetables carefully. Peel the carrots and divide the broccoli florets.
– Grate the zucchini and set it aside.
– Preheat the oven to 200°C (400°F).
– In a baking tray, combine half of the broccoli florets, 1/4 tsp black pepper, 1/4 tsp white pepper, 1/4 tsp red pepper flakes, sliced tomatoes, and a drizzle of olive oil. Mix well.
– Place the tray in the preheated oven and roast the vegetables for 15 minutes until they are tender and slightly charred.
– In a plate, crush the cooked chickpeas with a fork.
– Add the remaining broccoli florets, grated zucchini, grated carrots, minced garlic, chopped fresh parsley, dried oregano, dried basil, salt, and black pepper to the crushed chickpeas. Mix well to combine all the ingredients.
– Shape the mixture into small veggie balls and place them on a baking tray lined with baking paper. Drizzle some olive oil over the veggie balls.
– Bake the veggie balls in the preheated oven for 25 minutes or until they turn golden brown and crispy.
– Heat the pita bread in a pan or toaster until warm and soft.
– Assemble the pita pockets by filling them with the roasted broccoli mixture and the baked veggie balls. Add sliced tomatoes and salad greens of your choice.
– Serve the Zesty Veggie Ball Pita Pockets as a delicious and wholesome meal option.

Enjoy this flavorful and nutritious combination of veggie balls, roasted vegetables, and fresh ingredients tucked inside a warm pita bread. It’s a delightful and satisfying meal that will surely please your taste buds!

#coworkingspace #hotspottirana #sustainable #healthy #healthyfood #veggies #veggierecipe #healthyrecipe[+] Show More

Mint-Rosemary Roasted Potatoes and Tomato-Garlic Eggplants

Ingredients: (For 2 people) – 2 large eggplants – 4 pink potatoes – 3 …

Ingredients:
(For 2 people)
– 2 large eggplants
– 4 pink potatoes
– 3 tablespoons olive oil
– 1 teaspoon ginger powder
– 1/2 teaspoon white pepper
– 1/2 teaspoon chili flakes (adjust to taste)
– 1 teaspoon …dried oregano
– Fresh rosemary sprigs
– Fresh mint leaves
– Salt, to taste
– 2 large tomatoes
– 2 tablespoons olive oil

Instructions:
– Preheat the oven to 200°C (400°F).
– Cut the potatoes into slices and the tomatoes into slices as well.
– In a small bowl, combine the minced garlic, dried oregano, dried mint, white pepper, chili flakes, and ginger powder.
– On a baking tray lined with parchment paper, arrange the potato slices. Sprinkle them with salt and drizzle with olive oil.
– In a separate bowl, toss the eggplant slices with the prepared mixture of garlic, oregano, mint, white pepper, chili flakes, and ginger powder.
– Place the seasoned tomato slices on top of the potatoes, followed by the seasoned eggplant slices. Drizzle olive oil over the tomatoes and eggplants.
– Check the seasoning and add more salt if needed. Place a few sprigs of fresh rosemary on top for extra flavor.
– Bake in the preheated oven for approximately 30-35 minutes, or until the potatoes are tender and golden brown.
– Meanwhile, in a pan, heat some olive oil and add the remaining tomatoes. Cook them over medium heat until slightly softened.
– Once the potatoes and eggplants are cooked, remove them from the oven.
– Serve the baked potatoes and tomato-garlic eggplants on a plate. Drizzle with a little olive oil and garnish with fresh mint leaves and rosemary sprigs.

Enjoy the flavorful combination of mint, rosemary, garlic, and aromatic spices in this hearty and satisfying dish.
This recipe showcases the deliciousness of roasted potatoes and eggplants, complemented by the vibrant flavors of tomatoes, mint, and rosemary. It’s a delightful dish that brings together a variety of herbs and spices for a truly flavorful experience.

#coworkingspace #healthy #hotspottirana #sustainable #eggplantrecipe #healthyfood #healthyfoodrecipe[+] Show More

Zucchini Fiesta: Veggie Spaghetti Sensation

Ingredients: (For 2 people) – 4 large zucchini – tablespoons olive oil …

Roasted Potatoes with Sautéed Spinach and Olives

Ingredients: – 4 medium-sized potatoes, peeled and sliced – 2 …

Spicy Pepper Power Lentils: Fiery Flavor Fusion!

Ingredients: (for 2 people) – 1 cup dried lentils – 2 tablespoons …

Watch Your Avocado Grow: Water Propagation Technique

Materials: – Ripe avocado – Glass or jar – Water – Paper towel – Knife …