Easy Vegan & Gluten-Free Hibachi Vegetables – A Japanese Steakhouse Favorite at Home!

If you love the sizzling, flavorful vegetables served at Japanese steakhouses, you’re in for a treat! These Vegan & Gluten-Free Hibachi Vegetables bring the restaurant experience straight to your kitchen—no teppanyaki grill required.

Made with zucchini, broccoli, onions, carrots, and mushrooms, this vibrant stir-fry is not only packed with authentic hibachi flavor but also bursting with nutrients and antioxidants. Whether you’re looking for a healthy side dish, a quick plant-based meal, or a way to add more veggies to your diet, this recipe is an absolute winner.

What makes these hibachi vegetables so special? They’re cooked to perfection—tender-crisp with a delicious smoky, umami-rich flavor from a simple yet flavorful hibachi-style sauce. Plus, they’re loaded with vitamins, fiber, and plant-based goodness:

✔ Zucchini – Low in calories, rich in antioxidants, and great for digestion.
✔ Broccoli – Packed with fiber, vitamin C, and cancer-fighting compounds.
✔ Onions – Full of antioxidants and immune-boosting properties.
✔ Carrots – High in beta-carotene for eye health and skin glow.
✔ Mushrooms – A great source of plant-based protein, B vitamins, and immune support.

This recipe is not only healthy and easy to make but also pairs perfectly with vegan hibachi-style fried rice, noodles, or tofu for a complete Japanese-inspired meal. Plus, it’s completely customizable—add your favorite veggies and start dipping in our delicious Japanese Pink Sauce recipe.

So, grab your skillet and let’s make these delicious, restaurant-style hibachi vegetables in just minutes. You’ll love how quick, nutritious, and satisfying this dish is!

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Ingredients Needed & Substitutions

This easy vegan and gluten-free hibachi vegetable recipe is made with simple, wholesome ingredients that bring bold Japanese steakhouse flavors to your table. Here’s what you’ll need, along with some substitution ideas:

✔ Zucchini – Cut into strips or rounds, depending on your preference. The mild flavor and tender texture make it a perfect hibachi veggie.

✔ Broccoli – Use fresh broccoli florets for the best texture. If using frozen, thaw and pat dry before cooking to avoid excess moisture.

✔ Yellow Onion – Adds a slight sweetness and depth of flavor when caramelized.

✔ Carrots – Pre-packaged crinkle-cut carrot chips make this recipe super convenient, but you can also slice fresh carrots into thin rounds or julienne them for a classic hibachi look.

✔ Mushrooms– Sliced mushrooms bring a hearty, umami-rich taste to this dish. Shiitake, cremini, or button mushrooms all work great.

✔ Garlic – Freshly minced or chopped garlic enhances the umami flavor of the dish. You can also use garlic powder in a pinch.

✔ Gluten-Free Soy Sauce – I use tamari for a traditional soy sauce flavor, but coconut aminos are a great soy-free, lower-sodium alternative.

✔ Olive Oil – Used for sautéing the veggies. You can also substitute with avocado oil or sesame oil for an extra hint of Asian-inspired flavor.

This versatile, nutrient-packed recipe is completely customizable—feel free to swap or add in your favorite vegetables like bell peppers, snap peas, or baby corn. No matter how you make it, you’ll have a restaurant-style hibachi experience in the comfort of your home!

How to make hibachi vegetables

Making your vegan and gluten-free hibachi vegetables at home is quick, easy, and full of bold flavors! Just follow these simple steps for that restaurant-quality taste and texture.

Step 1: Prep Your Vegetables

• Wash and thoroughly dry all your vegetables—moisture can cause them to steam instead of sear.
• Slice the onions and zucchini into thin strips or rounds.
• Cut the broccoli into bite-sized florets.
• Slice mushrooms
• If using whole carrots, slice them into coins—or save time by using pre-sliced crinkle-cut carrot chips.

Step 2: Heat the Pan & Sauté the Onions

• In a large sauté pan, cast-iron skillet, or hot griddle, heat 1 tablespoon of olive oil over medium-high heat.
• Add minced garlic and sliced onions, stirring frequently.
• Cook for about 3 minutes, or until the onions start to soften and become fragrant.

Step 3: Add the Vegetables & Soy Sauce

• Toss in zucchini, broccoli, and carrots, and mushrooms stirring to coat them in the garlic-infused oil.
• Pour in gluten-free soy sauce, tamari, or coconut aminos for that classic hibachi flavor.

Step 4: Cook to Perfection

• Let the vegetables sear for 5-7 minutes before stirring to create that signature hibachi-style caramelization.
• Continue cooking, stirring occasionally, until all the vegetables are tender-crisp.

Step 5: Serve & Enjoy!

• Remove from heat and serve immediately as a side dish or main course with hibachi fried rice, tofu, or noodles.
• Optional: Sprinkle with toasted sesame seeds or a drizzle of sesame oil for an extra flavor boost.

Now you’re ready to enjoy sizzling, flavorful hibachi vegetables right at home—just like your favorite Japanese steakhouse!

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Top with this delicious recipe for creamy Japanese pink sauce or this yummy fried rice recipe!

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