Meal prep, inspired by Planthood
Cook the bases once. Eat all week.
Planthood's magic is its chef-made bases — the sauces, toppers and ferments inside every meal. Batch-cook them, freeze them, then build any of 230 meals in minutes.
Meal prep, inspired by Planthood
Planthood's magic is its chef-made bases — the sauces, toppers and ferments inside every meal. Batch-cook them, freeze them, then build any of 230 meals in minutes.
Portion and freeze (or fridge). Each base keeps for weeks and is labelled with how long.
Pull a base from the freezer, add a few fresh bits, and a full meal comes together in minutes.
Cooling yoghurt sauces (plain, garlic, raita) for curries, mezze and wraps.
Aromatic curry bases (Thai red/green, korma, massaman) — fry and add liquid.
Deep, slow tomato base for pasta bakes, beans, parmigiana and shakshuka.
All-purpose creamy base: plain crema for Mexican bowls, herbed for ranch wraps.
Creamy, lemony tahini — drizzled over grain bowls, aubergine and shawarma.
Bright, tangy quick-pickle that finishes tacos, bowls, flatbreads and wraps.
Sharp herb sauces that lift beans, soups, roast veg and pasta.
Sweet-savoury Korean chilli sauce — the backbone of the udon and tofu bowls.
