Spiced Ham Free Cloves

I stumbled onto this recipe quite by accident, actually—my neighbor mentioned she couldn't find a decent meat-free protein loaf that didn't taste like cardboard, and I took that as a personal challenge. What started as weekend experimenting turned into something with real depth: chickpeas and tofu bound together with warm spices and studded with whole cloves that catch the light like little edible jewels. The first time I pulled it from the oven, my kitchen smelled like a spice bazaar had relocated to my countertop.

I made this for a dinner party where someone's partner had just stopped eating pork, and I was nervous about the gamble—but watching them go back for seconds told me everything I needed to know. The maple syrup glaze caramelizes just enough to give it an almost ham-like sweetness, and the spice blend does all the heavy lifting in making it feel like comfort food rather than a compromise.

Ingredients

• Cooked chickpeas (400 g): These are your foundation, providing earthiness and protein; I always drain and rinse them well to remove excess starch that could make the loaf gummy.
• Firm tofu (200 g, pressed): Pressing out all the liquid matters more than you'd think—it helps the loaf hold together and lets the spices shine instead of getting diluted.
• Olive oil (2 tbsp): For sautéing the aromatics so their flavors bloom before they meet the rest of the mixture.
• Onion and garlic: Start sweet, cook slowly—this is where the first layer of flavor builds.
• Tomato paste (2 tbsp): Adds umami depth and a subtle tangy note that balances the sweetness.
• Smoked paprika (1 tbsp): The secret weapon that makes people ask if this is actually vegan; it brings a hint of smoke and warmth.
• Ground coriander, mustard, nutmeg, allspice, cinnamon: Together these spices create that festive, almost medieval flavor profile that makes it feel special.
• Maple syrup and soy sauce: Maple adds sweetness and that subtle ham-adjacent quality, while soy sauce deepens the savory notes.
• Gluten-free oat flour (80 g, blended): Binds everything together without heaviness; blending your own oats is cheaper and fresher than store-bought flour.
• Flaxseed mixture (2 tbsp ground + 5 tbsp water): Let this gel for a few minutes—it's your vegan binder and keeps the loaf moist.
• Potato starch (2 tbsp): Helps structure without adding gluten; it keeps the texture tender.
• Whole cloves (20–30): Push these in halfway so they perfume the loaf during baking—they're decorative and aromatic, though remove them before serving unless your guests enjoy biting into a clove.

Instructions

Set your stage:

Preheat your oven to 180°C and line a loaf pan with parchment paper so you don't spend thirty minutes scrubbing later. This is the moment to get everything prepped and within arm's reach.

Bloom the aromatics:

Heat olive oil in a skillet and watch the onion turn translucent and soft—this takes about five minutes and is when your kitchen starts to smell wonderful. Add minced garlic and let it toast for just a minute so it releases its aroma without burning.

Process the base:

Pulse the chickpeas and tofu in a food processor until they're mostly broken down but still have a little texture—you don't want baby food, you want something with character. The slight chunkiness is what keeps the loaf from being dense.

Bring the flavor:

Fold in the sautéed onion, tomato paste, and all those warming spices along with the maple syrup and soy sauce. This is when everything starts to feel unified and fragrant.

Bind it together:

Add the oat flour, flaxseed gel, and potato starch while pulsing until you have a thick, moldable dough. You're aiming for something that holds together but isn't dense.

Shape and crown it:

Press the mixture into your prepared loaf pan and smooth the top, then brush with maple syrup. Stud it with whole cloves pressed halfway in, arranging them in a pattern that makes you happy—this is both flavor and theater.

Bake low and slow:

Bake for 1 hour 15 minutes, tenting loosely with foil after 45 minutes if the top is browning faster than you'd like. You're looking for the edges to pull slightly away from the pan and a gentle firmness when you touch the center.

Rest and serve:

Let it cool in the pan for 15 minutes so it sets, then turn it out onto a cutting board. Remove those cloves (unless you enjoy the surprise), slice into thick, dignified pieces, and serve warm or cold.

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There's a moment after this loaf comes out of the oven when you realize you've created something that doesn't apologize for being plant-based—it just stands there fragrant and golden, confident in what it is. That's the moment when cooking stops being about restriction and becomes about building something genuinely good.

The Spice Architecture

The interplay of spices here is what elevates this from a simple protein loaf to something that tastes thoughtfully composed. The coriander brings brightness, the allspice and cinnamon add warmth without sweetness, and the nutmeg ties everything together with a subtle earthiness that your brain registers as familiar comfort food. Smoked paprika is the undercover hero—it gives that subtle smokiness that makes people pause and ask what they're tasting.

Serving Ideas and Moments

Cold slices make sandwiches that hold their own against anything in a deli case, especially with sharp mustard or a chunky chutney that cuts through the richness. Warm, it pairs beautifully with roasted root vegetables and a simple salad, or even alongside gravy if you're feeling indulgent. I've also served thin slices as part of a winter cheese board, and it absolutely belongs there.

Make It Your Own

This recipe is a foundation, not a rulebook—I've seen people add liquid smoke for deeper smokiness, swap in white beans for a lighter texture, or reduce the spices if they're serving someone who prefers quieter flavors. The cloves can be decorative or removed entirely if you want a cleaner presentation. The maple syrup glaze can be swapped for tamari if you want it less sweet and more savory.

• A splash of liquid smoke makes it taste like it spent time in a smokehouse.
• White beans create a lighter loaf if chickpeas feel too heavy.
• Keep the glaze simple or brush it on halfway through baking for deeper caramelization.

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This loaf has become my answer to the question of what plant-based comfort food actually looks like, and I think it could be yours too. It's the kind of dish that makes you proud to cook, and even prouder to share.

Recipe FAQs

→ How do the cloves affect the flavor?

Whole cloves add a warm, aromatic depth to the loaf, infusing it subtly during baking without overpowering the main spices.

→ Can I substitute chickpeas with other beans?

Yes, white beans can be used as a substitute, offering a similar texture and mild flavor base.

→ What is the purpose of flaxseed in the mixture?

Ground flaxseed mixed with water acts as a binder, helping the loaf hold together during baking and improving texture.

→ Is it necessary to use all the spices listed?

The blend of spices provides a balanced, complex flavor, but you can adjust them to suit your preference.

→ How should the loaf be served?

Slice and serve warm or cold with roasted vegetables, mustard, or chutney for enhanced flavor and texture.