Tempeh Party Spread (Temspr)

Move over, cheese ball. There’s a new party starter in town.

This tempeh spread blends up silky smooth in the food processor with tahini, soy sauce, garlic, cumin, paprika, and turmeric, then gets studded with minced black olives and onion for texture and bite.

Shape it into a ball, chill for a couple hours, and set it out with crackers and crudites.

It’s the kind of appetizer that disappears first at every gathering, and nobody believes it’s vegan until you tell them.

Kitchen Tips

• Process the base until it’s really smooth before folding in the olives and onion. You want a creamy foundation with chunky mix-ins, not a grainy paste.
• The two-hour chill is essential. It firms up the spread so it holds its ball shape and lets the spices marry together.
• Roll the finished ball in chopped fresh herbs, sesame seeds, or smoked paprika before serving for a show-stopping presentation.
• This keeps well in the fridge for up to three days, so make it ahead and cross one thing off your party prep list.