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Meal Planner App: Let AI Think for You

What should we have for dinner? It's the most exhausting question of everyday life. For the dedicated planner, Veloop is the ultimate AI meal planner app. By using state-of-the-art machine learning, meal planning is reduced from a tedious Sunday task to a two-minute joyride.

How Privacy-first AI Learns from Family Habits

When you use Veloop daily, our technology observes which recipes you resort to most often, and which ingredients disappear quickly. The result is a smart shopping list that proactively asks: "Do you need new sour cream for the tacos today?". Our Privacy-first AI does all this without selling your insights. It learns to serve you, not the advertisers.

From Recipe to List with One Click

Whether you have a URL from your favorite blog, or a picture of grandma's meatball recipe in the book, our AI shopping list can extract the ingredients instantly. You don't have to manually carry over everything from cups to tablespoons. The app adapts the units and puts them right into a smart list. A privacy-first AI handles the scanning, ensuring everything is wiped from memory immediately after processing.

Avoid Waste and Save Money

A zero-tracking meal planner is not just about data; it's about household economics and sustainability. By using structured and AI-generated menus, you end up buying exactly the amount you need. Veloop thereby contributes to dramatically cutting food waste. It's a sustainable future for a sustainable household.

Weekly Recommendation

Moroccan Spiced Lamb Stuffed Eggplant

Elevate your weeknight dining with this vibrant and exotic dish, handpicked as our Week 20 favorite. Tender roasted eggplants are generously filled with aromatic, Moroccan-spiced ground lamb, then finished with a refreshing tahini-mint drizzle. It is a perfect blend of savory, earthy, and fresh flavors that promises a truly exciting dinner experience.

Cook
55 min
Servings
4

Ingredients

  • Large eggplants2 pcs
  • Ground lamb500 g
  • Olive oil3 tbsp
  • Yellow onion1 pc
  • Garlic cloves3 pcs
  • Ras el Hanout1.5 tbsp
  • Tomato paste2 tbsp
  • Pine nuts50 g
  • Tahini4 tbsp
  • Lemon juice2 tbsp
  • Fresh mint1 handful

Instructions

1

Preheat your oven to 200 degrees Celsius. Halve the eggplants lengthwise, score the flesh in a crosshatch pattern, drizzle with 2 tablespoons of olive oil, and season with salt. Roast for 30 minutes until soft and golden.

2

While the eggplants are roasting, place the pine nuts in a dry skillet over medium heat. Toast them stirring frequently until they are golden brown and fragrant. Remove from the pan and set aside.

3

In a large pan, saute the diced onion and minced garlic in the remaining olive oil until translucent. Add the ground lamb and cook until browned. Stir in the Ras el Hanout, tomato paste, and half a cup of water. Let it simmer until the sauce thickens and coats the meat.

4

In a small bowl, whisk together the tahini, lemon juice, a pinch of salt, and a splash of warm water until you achieve a smooth, pourable consistency.

5

Remove the eggplants from the oven and press the flesh down gently to create a well. Spoon the warm lamb mixture generously into each eggplant half. Garnish with the toasted pine nuts, fresh mint leaves, and finish with a heavy drizzle of the tahini sauce.

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