Spiced Ham Free Cloves (Printable)
Flavorful spiced loaf with aromatic cloves, ideal for savory meals and festive gatherings.
# What You Need:
→ Protein Base
01 - 14 oz cooked chickpeas, drained and rinsed
02 - 7 oz firm tofu, pressed, drained, cubed
03 - 2 tbsp olive oil
→ Flavorings & Spices
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tbsp tomato paste
07 - 1 tbsp smoked paprika
08 - 1 tsp ground coriander
09 - 1 tsp ground mustard
10 - ½ tsp ground nutmeg
11 - ½ tsp ground allspice
12 - ¼ tsp ground cinnamon
13 - 2 tbsp maple syrup
14 - 1 tbsp soy sauce or tamari (for gluten-free)
15 - 1½ tsp salt
16 - ½ tsp black pepper
→ Binding & Texture
17 - 2¾ oz gluten-free oats, blended to flour
18 - 2 tbsp ground flaxseed mixed with 5 tbsp water, left to gel
19 - 2 tbsp potato starch
→ For Baking
20 - 20–30 whole cloves
21 - 2 tbsp maple syrup (for glazing)
# How to Make It:
01 - Preheat oven to 350°F (180°C). Line a small loaf pan with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Cook onion until translucent, then add garlic and sauté for 1 minute. Remove from heat.
03 - Pulse chickpeas and tofu in a food processor until mostly smooth with some texture remaining.
04 - Add sautéed onion mixture, tomato paste, spices, maple syrup, soy sauce, salt, and pepper to the processor. Blend until evenly combined.
05 - Mix in oat flour, flaxseed gel, and potato starch by pulsing until a thick, cohesive dough forms.
06 - Transfer mixture to the prepared loaf pan and smooth the surface. Brush top with maple syrup and stud evenly with whole cloves in a diamond pattern, inserting each halfway.
07 - Bake for 1 hour and 15 minutes. If browning excessively, cover loosely with foil after 45 minutes.
08 - Allow loaf to cool in the pan for 15 minutes. Remove, discard cloves unless for decoration, slice, and serve warm or cold.
# Expert Tips:
01 -
- It tastes genuinely savory and complex, nothing like the bland protein loaves that made you dread lunch.
- The cloves give it an unexpectedly fancy appearance that makes people forget they're eating plant-based.
- Leftovers are serious business—cold slices with mustard rival any deli sandwich.
02 -
- Press your tofu with actual intention—the drier it is, the better the texture; I learned this the hard way when one batch turned out mushy.
- Don't skip the flaxseed gel step; it's what keeps this from crumbling apart on the plate.
- The spice blend is bold by design—if you're timid with spices, increase gradually and taste as you build.
03 -
- Make this the day before serving—the flavors deepen overnight and it slices cleaner when chilled.
- Store leftovers in the fridge and they'll last almost a week, making morning toast a genuinely exciting prospect.