1 package tempeh or tofu, cut into strips or cubed
2 yellow squash, eighthed
2 sweet potatoes, sliced into about 1” to 1-1/2” medallions
1 tablespoon finely chopped onion
3 cloves garlic, halved
¼ cup chopped scallion
¾ cup groats
¼ cup apple cider vinegar
¼ cup Braggs ginger dressing
2 tablespoons oil
½ cup water
Optional 1 tablespoon lemon or lime juice
¼ cup chopped mushrooms
Prepare the pan by adding oil, canola is a decent choice, and distribute evenly about the base of the pan along with the chopped onion. Next add the groats; I made the mistake of adding last, and had a heck of a time getting them into the liquid once I realized what I had to do- now use my knowledge to make it easier on yourself! Layer the (mushrooms now if you're using) potatoes, the scallion, the squash, the garlic. Roll the tempeh or tofu in the ginger dressing, and layer those guys near the top of the pan. Add the remainder of the dressing to the dish (just pour it on) as well as the vinegar, lime juice, s&p, and water.
Place in a 375degF oven for about 50 minutes max. Stir things around a bit about halfway through, possibly turning the tempeh; if you used tofu it is not as imperative; drizzle with a little more oil, and add a bit more seasoning. If things seem to be drying out, don't be afraid to add more water at this time.
Good luck, this is an adventurous one; looking forward to hear any more innovations!