Food·Posted on Jul 3, 201613 Vegetarian Recipes With 5 Ingredients Or LessDinner doesn't have to be daunting.by Spoon UniversityBuzzFeed ContributorFacebookPinterestTwitterMailLink 1. Easy Apple Chickpea Hash Kendra Valkema / Via spoonuniversity.com An apple a day keeps the doctor away. (Plus chickpeas are loaded with protein, so you have no reason not to try this.) Try it at home here. 2. Cheesy Broccoli Pasta Katherine Baker / Via spoonuniversity.com Just make sure the cheese you're using is rennet-free. Learn how to make it here. 3. Sweet Potato Gnocchi Lauren Kaplan / Via spoonuniversity.com Feeling fancy? Now you can make your own gnocchi and impress both yourself and everyone else. Damn. Get the recipe here. 4. Caprese Grilled Cheese Abigail Wilkins / Via spoonuniversity.com Just in case you needed another reason to make a grilled cheese. Get the recipe here. 5. Veggie Quiche Muffins Caitlyn Heter / Via spoonuniversity.com Breakfast for dinner. Learn more here. 6. Chilaquiles Emily Kim / Via spoonuniversity.com Tortilla chips should be in every meal, if you ask me. More info here. 7. Cheesy Quinoa Fritters Leandra Caprini-Rosica / Via spoonuniversity.com Towers of power. Fry them up here. 8. Warm Beet Salad with Beet Greens & Stems Becky Hughes / Via spoonuniversity.com The perfect way to use up leftover veggies. Go green here. 9. Creamy Roasted Red Pepper Goat Cheese Pasta Maggie Gorman / Via spoonuniversity.com Tired of tomato sauce? Red peppers to the rescue. Try it here. 10. Vegetable Stir-Fry with Tofu and Sesame Ginger Sauce Katherine Baker / Via spoonuniversity.com No vegetarian meal list would be complete without a stir-fry. Wok it out here. 11. Watermelon, Feta, and Mint Summer Salad Libby Perold / Via spoonuniversity.com Sweet + tangy. More info here. 12. Vegetable Lasagne Lauren Reilly / Via spoonuniversity.com This dish will literally feed you for a week. Try it here. 13. Pizza Panini Tarika Narain / Via spoonuniversity.com Pizza? In a grilled sandwich? Hell yes. Make it at home here. Original article by Poppy Ellard for Spoon University.