If you love the sizzling, flavorful vegetables served at Japanese steakhouses, you’re in for a treat! These vegan 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!
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!
Top Tip
Start by sautéing your onions for 1–2 minutes to give them a head start and allow them to soften before adding the rest of your vegetables.
Instructions
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
- First you’ll want to wash and dry all your veggies well.
- Next you’ll slice your onions and zucchini into thin strips or rounds—whatever you prefer!
- Then, Chop the broccoli into bite-sized florets so they cook evenly.
- Slice up the mushrooms to your liking.
- Using whole carrots? Cut them into coins. Or save a step and grab some pre-sliced crinkle-cut carrot chips—they work great!
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, and stir frequently.
- Cook for about 2 minutes, or until the onions start to soften.
Step 3: Add the Vegetables & Soy Sauce
- Now, You’ll toss in the zucchini, broccoli, carrots, and mushrooms and give them all a stir.
- Pour in gluten-free soy sauce, tamari, or coconut aminos for that classic hibachi flavor.
Step 4: Cook to Perfection
Let the vegetables cook for about 5-7 minutes continuing to stir every so often so they are being cooked evenly and 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 pink sauce for an optional flavor boost.
Now you’re ready to enjoy sizzling, flavorful hibachi vegetables right at home—just like your favorite Japanese steakhouse!
Top with this delicious recipe for creamy Japanese pink sauce or this yummy fried rice recipe!
FAQ
Yes, but your vegetables might not be as crisp and fresh vegetables. Just make sure to sauté them a bit longer so any extra moisture can cook off.
Zucchini, onions, carrots, and broccoli are classics—but bell peppers, mushrooms, and snap peas are tasty additions too.
Serve over steamed rice, cauliflower rice, or gluten-free noodles. It also pairs well with our Vegan Fried Rice recipe!
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Vegan Hibachi Vegetables
These easy hibachi vegetables are a Japanese steakhouse favorite made right at home! Sautéed to perfection with zucchini, onion, carrots, and broccoli, this quick stir-fry is full of flavor and ready in minutes. Perfect for weeknight dinners or meal prep, this healthy side dish is vegan, gluten-free, and better than takeout. Serve with rice, tofu, or your favorite protein for a complete meal. A simple and delicious Japanese hibachi-style vegetable recipe the whole family will love!
- Total Time: 15-20 minutes
- Yield: 5 Servings 1x
Ingredients
- 2 Zucchini
- 2 cups Broccoli florets
- 1 cup crinkle cut carrot chips
- 1 Yellow onion
- 1 tsp Garlic
- ¼ cup Soy sauce
Instructions
- To make your dish, you will first need to thoroughly wash and dry off of your vegetables.
- Slice the onions, zucchini, and cut the broccoli into florets.
- Large sauté pan or hot griddle, heat 1 tablespoon of olive oil, and add minced garlic and sliced onions
- Stir and allow to cook for about 2 minutes, or until onions are softened.
- Add zucchini, broccoli, carrots and mushrooms, then pour in the soy sauce and stir to combine.
- Allow vegetables to cook, stirring often until they are all softened and cooked through.
- Enjoy!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
