Small Business Spotlight: Lulu EthioVegan Cuisine

Article by Becky Fillinger, photos provided

Are you looking for comfort foods, perhaps with a vegetarian focus? Are you thinking about how to support immigrant-owned businesses who’ve been affected by the ICE invasion? We spoke to Tigist Feyisa, owner of Lulu EthioVegan Cuisine about her inspiration for the restaurant, comfort food choices, and why community support matters. Recently named as one of the top 50 essential restaurants in the Twin Cities by MSP Magazine, it’s time to pay a visit to this Franklin Avenue gem.

Q:  What inspired you to start Lulu EthioVegan Cuisine?

 A:  My inspiration came from my daughter, Lulu, who at 11 became the first vegetarian in our household. I began creating different dishes for her and realized how difficult it can be to find vegan options during fasting seasons. I wanted to ensure there were delicious choices available, especially for those in the Ethiopian Orthodox community. I too became a vegan because of Lulu’s example.

Q:  How did your personal journey and cultural background influence the vision for your restaurant?

A:  Growing up, my mother cooked many vegan dishes, particularly during Lent and other fasting periods. These memories inspired me to introduce my cultural cuisine to others who may not have experienced Ethiopian food. I believe food is a powerful way for families and communities to come together.

Above, the Veggie Sampler (a selection of all veggie dishes, Shiro Wot, and Sufe Fifit), surrounded by Mushroom Tibs, Sambusa and other specialties. Below, Rice with Falafel. 

Q:  What are your favorite dishes on the menu, and why?

A:  My favorite dishes are Shiro, Gomen, and beets. They are my ultimate comfort foods - I simply cannot live without collard greens, beets and Shiro.

Q:  Which ingredient or spice do you think defines the signature flavor of your restaurant?

A:  Berbere is the ingredient that truly defines our signature flavor. This traditional Ethiopian spice blend provides warmth, depth, and a beautiful balance of heat and aroma. We use berbere-based ingredients in several dishes, including our red lentils (Misir Wot) and our potato dish (Dinnich Wot).

Q:  Minneapolis has a vibrant food scene — how does Lulu EthioVegan fit into it?

A:  I believe Lulu EthioVegan introduces Minneapolis to the rich, authentic traditions of Ethiopian vegan cuisine. With the city's growing demand for plant-based options, we stand out because our entire menu is 100% vegan and plant-based.

Q:  How important is community support to your business, and in what ways have locals embraced your restaurant?

A:  Community is vital to us. We designed Lulu EthioVegan to be a welcoming gathering place where people can connect over a meal and celebrate cultural events. The local community has embraced us warmly; we have many regular customers who support us through word of mouth, social media, positive Google reviews, and by telling their friends and family about their experience. We’ve also felt supported through media coverage in MSP Magazine and various chef challenge competitions.

Q:  How was your restaurant impacted by the ICE activity in Minneapolis?

A:  Regarding the ICE activity in Minnesota, it has deeply affected our daily lives and my business. I have been emotionally drained and terrified for my safety and the safety of my children. We have faced significant staffing shortages and delivery issues because people are afraid to be out in the Minneapolis area. At one point, I was working entirely alone and locking the restaurant for protection.

Despite these challenges, my family and I are working hard to keep the restaurant open. Business is starting to pick up, and we are currently looking for new employees. We remain hopeful for better days and are focused on supporting one another.

Q:  What keeps you motivated on tough days?

A:  Seeing people enjoy the food and seeing them return is what motivates me. Knowing that I’ve created a space where people can share culture, celebrate a birthday, or hold a meeting makes the hard days feel meaningful. It’s a wonderful feeling when customers tell me they missed my food while they were away on vacation.

Q:  Have you built relationships with local farmers or producers for your ingredients?

A:  Building relationships with local farmers and trusted suppliers is very important to us. While I am still looking for long-term partnerships, I am currently in discussions with one local farmer. During the summer, I frequently visit farmers' markets to source fresh vegetables, and we use local suppliers for many of our other ingredients.

Q:  How may we follow your news?

A:  You can follow us on Facebook, Instagram, and TikTok, or visit our website at luluEthioVegan.com. And we would sure welcome you to come visit us at 12 East Franklin Avenue.