Root To Fruit

Philly people love a hoagie — and vegans deserve a good one too.
Meet our Buffalo Seitan Hoagie: chopped house-made seitan tossed in bold buffalo sauce, piled high with crisp romaine and crunchy celery slaw on a toasted roll.
Messy, spicy, saucy, and very Philly. 🌱

Easy to grab, ready from the fridge, and made to keep your morning moving.

“Spicy red pepper magic sauce.”
Honestly? Accurate.

At Root to Fruit, our menu doesn’t start with a trend. It starts with what’s actually growing. Chef Josh is always listening to the farmers, paying attention to what they’re excited about, and building meals around the best of the season.

POV: you thought meal prep meant boring, bland, and repetitive… then you found Root to Fruit 🌱
Fresh, plant-based meals made from scratch with bold flavors, seasonal ingredients, and zero prep on your end.
Meal prep, but make it beautiful. And actually delicious.
New menu drops every week — come see what’s cooking 👀

Passing on the craft 🌱
Chef Josh teamed up with C-CAP students to prepare vegan dishes for the Pheast dinner honoring Lynn Buono — a beautiful evening rooted in mentorship, community, and really good food.
We’re grateful to be part of moments where plant-based cooking, education, and purpose come together.