Drain the 500 g canned jackfruit and gently squeeze each piece to remove its acidic brine.

Rinse the jackfruit with clean water. Dissolve 1 tsp baking soda in 1 l lukewarm water.

Soak the jackfruit in the baking-soda water for 15 minutes. Stir it once or twice during soaking.

Rinse the jackfruit thoroughly with clean water. Squeeze it very dry.

Combine tomato paste, 4 tbsp oil, soy sauce, 3 tsp agave syrup, smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, marjoram, cumin, and nutmeg.

Coat the dry jackfruit with the marinade. Marinate for 60 minutes.

Finely chop 100 g onion and 1 garlic clove. Chop the remaining 200 g onion, 2 garlic cloves, carrots, and red bell peppers.

Heat 1 tbsp oil in the large pot over medium-high heat. Add the marinated jackfruit, 100 g onion, and 1 garlic clove.

Fry the jackfruit mixture for 10 to 15 minutes until crisp. Stir regularly to prevent burning.

Transfer the browned jackfruit mixture to a bowl. Keep the cooking fat in the pot.

Add 1 tbsp oil to the same pot. Fry the remaining 200 g onion and 2 garlic cloves briefly over high heat.

Add carrots, red bell peppers, sweet paprika, hot paprika, 1 tsp garlic powder, and 1 tsp onion powder. Roast until golden brown and slightly crisp.

Sprinkle the vegetables with 2 tbsp flour. Stir for 1 minute to cook the flour.

Pour in half of the red wine. Stir and cook until nearly dry.

Pour in the remaining red wine. Stir and cook again until nearly dry.

Add vegetable broth, 2 tsp agave syrup, mustard, and balsamic vinegar. Stir until combined.

Bring the sauce to a brief boil. Simmer on low to medium heat until the vegetables are soft, about 25 minutes.

Return the browned jackfruit mixture to the goulash. Warm it through for 3 to 5 minutes.

Season the goulash with salt and black pepper. Serve hot.