Vegan Jamaican Rundown with Jackfruit + Green Bananas

This Vegan Jamaican Rundown with Jackfruit + Green Bananas is a hearty plant-based twist on the classic Jamaican dish, made with tender young jackfruit simmered in rich coconut milk with bell peppers, tomatoes, scallions, fresh thyme, pimento, and fiery Scotch bonnet pepper. Served alongside boiled green bananas, every bite is creamy, savory, spicy, and packed with unmistakable Caribbean flavor. Meat + Make Ahead Options!

A Plant-Based Twist on Jamaican Rundown

If you grew up around Jamaican food, you know that some of the best dishes aren't complicated—they're built on bold aromatics, good seasoning, and ingredients given enough time to develop flavor. That's what I remember about my childhood when it comes to the food, whether during my summers in Jamaica or traditional cooking in our household. Jamaican rundown is a perfect example of this. Real staples that I highly recommend are this Authentic Jamaican Curry Chicken, Vegan Jamaican Ackee + Saltfish, Authentic Jamaican Brown Stew Chicken, Creamy Jamaican Rasta Pasta, and these Spicy Jamaican Beef Patties.

Inspired by traditional Jamaican rundown (run down), this vegan version swaps the commonly used fish for young jackfruit, which soaks up all that flavorful coconut sauce while adding a satisfying shredded texture. Aromatic thyme, scallion, garlic, pimento, and Scotch bonnet create layers of bold Jamaican flavor, while full-fat coconut milk cooks down into a beautifully rich sauce. It's comforting Jamaican food made entirely plant-based without sacrificing the soul and flavor that make rundown so special.

The jackfruit becomes tender as it cooks and absorbs the coconut milk along with fresh thyme, scallion, garlic, pimento, peppers, and Scotch bonnet. And because I wanted this meal to still have that hearty, stick-to-your-ribs feeling, I'm serving it with boiled Jamaican green bananas. The mild, starchy bananas are perfect alongside the creamy, spicy coconut rundown and help turn everything into a satisfying meal. And if you love jackfruit, then you'll love this Plant-based Jamaican Oxtail Recipe, Plant-Based Jamaican Curry Chicken, Vegan BBQ Jerk Jackfruit Chipotle Burrito Bowl, and these Meatless Birria Tacos with Jackfruit.

Jump to:

• A Plant-Based Twist on Jamaican Rundown
• What Is Jamaican Rundown?
• Why Is It Called "Rundown"?
• What Is Traditionally Used in Jamaican Rundown?
• Why You'll Love This Vegan Jamaican Rundown
• What Does Jamaican Rundown Taste Like?
• How to Make Vegan Jamaican Rundown
• Ingredients
• How to Choose Green Bananas
• What Do Green Bananas Taste Like?
• How to Peel Green Bananas
• Tips for the Best Vegan Jamaican Rundown
• How Do I Know When the Rundown Is Ready?
• How to Make Your Vegan Rundown More Filling
• Best Substitutes for Jackfruit
• Easy Jamaican Rundown Variations
• Make-Ahead + Storage
• What Can I Serve with Jamaican Rundown?
• SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS RUNDOWN RECIPE!
• Common Q + A's for Vegan Jamaican Rundown with Jackfruit + Green Bananas
• More Favorite Jamaican Recipes
• MADE OUR RECIPE(S)?
• Vegan Jamaican Rundown with Jackfruit + Green Bananas

What Is Jamaican Rundown?

Jamaican rundown, also written as run down, is a traditional Jamaican dish built around a rich coconut-based sauce that is cooked down until concentrated, creamy, and deeply flavorful. The name is commonly associated with the coconut milk being allowed to “run down,” or reduce, as it cooks.

Traditional versions are often prepared with salted mackerel or other fish, which simmers in the coconut sauce alongside Jamaican aromatics and seasonings such as scallion, thyme, Scotch bonnet, onion, and pimento. Depending on the household and region, you'll naturally find differences in how rundown is prepared and what it's served with.

For this Vegan Jamaican Rundown, I'm keeping that rich coconut-forward foundation but replacing the fish with young jackfruit. Jackfruit's mild flavor and pull-apart texture make it especially good at soaking up all that coconut sauce, Scotch bonnet, thyme, garlic, and pimento.

Why Is It Called "Rundown"?

The name rundown comes from the cooking process. Coconut milk is traditionally cooked until it reduces—or “runs down”—becoming thicker, richer, and more concentrated.

That's an important distinction because rundown isn't simply food with coconut milk poured over it. The reduction is part of what creates the dish's signature richness and flavor.

For this recipe, give the coconut milk enough time to gently simmer and reduce rather than rushing the process over very high heat.

What Is Traditionally Used in Jamaican Rundown?

One of the most familiar versions of Jamaican rundown is made with salted mackerel, often referred to as mackerel rundown. The salty, savory fish provides a strong contrast to the richness of the coconut.

You'll also commonly see Jamaican aromatics and seasonings such as:

• Coconut milk
• Scotch bonnet pepper
• Fresh thyme
• Scallion
• Onion
• Garlic
• Pimento (allspice)
• Bell pepper
• Tomato, depending on the preparation

Rundown may be served with traditional starchy accompaniments such as green bananas, boiled dumplings, yam, breadfruit, or other provisions.

Why You'll Love This Vegan Jamaican Rundown

• Rich Jamaican Flavor. This isn't simply jackfruit cooked in coconut milk. Scallion, thyme, pimento, Scotch bonnet, garlic, peppers, and seasonings build layers of classic Jamaican-inspired flavor throughout the sauce.
• Completely Plant-Based. Jackfruit takes the place of fish, while naturally creamy coconut milk creates the base, making this an easy way to enjoy a vegan Jamaican dinner.
• Creamy + Comforting. Two cans of full-fat coconut milk create a beautifully rich sauce that cooks down and surrounds every piece of seasoned jackfruit.
• The Jackfruit Soaks Up All That Flavor. Young jackfruit has a relatively neutral flavor, which makes it an excellent canvas for the bold coconut sauce and Jamaican aromatics.
• Green Bananas Make It Hearty. Boiled green bananas add a mild, starchy element that balances the richness and spice of the rundown beautifully.
• You Control the Heat. Use one Scotch bonnet for a milder kick or increase it based on your heat preference. You can also leave the pepper whole or slit rather than finely chopping it for gentler heat.
• It's Jamaican Comfort Food with a Twist. You still get the creamy coconut base and aromatic seasonings associated with rundown, but jackfruit gives the dish a fresh plant-based interpretation.

What Does Jamaican Rundown Taste Like?

Think rich + creamy + savory + aromatic + spicy.

The coconut milk provides richness and subtle natural sweetness, while thyme, scallion, garlic, pimento, and peppers create savory depth. Scotch bonnet cuts through that richness with fruity heat, and the mild green bananas provide the perfect starchy contrast.

The result is a deeply comforting coconut-based dish that still feels unmistakably Jamaican—even with the plant-based jackfruit twist.

How to Make Vegan Jamaican Rundown

Season the drained jackfruit and sauté it until lightly browned, then set it aside while you cook the onion, garlic, bell pepper, tomatoes, scallion, thyme, pimento, and seasonings until fragrant. Pour in the full-fat coconut milk, add the Scotch bonnet and jackfruit, and allow everything to simmer until the coconut sauce reduces into a rich, creamy rundown. Meanwhile, boil the green bananas in salted water until tender, then peel and serve alongside the hot jackfruit rundown.

Ingredients

• Young Jackfruit. Use young jackfruit, rather than ripe jackfruit packed in syrup. Young jackfruit has a mild flavor and savory-friendly texture that makes it ideal for absorbing the coconut sauce and seasonings. Drain and rinse it well before cooking. You can also gently pull apart some of the pieces for more of a shredded texture.
• Browning Sauce. A small amount of browning sauce is optional, but it can deepen the color of the jackfruit and add another layer of savory depth.
• Extra Virgin Olive Oil. Oil helps sauté the jackfruit and aromatics and gives the vegetables a chance to develop flavor before adding the coconut milk. You can substitute coconut, avocado, or vegetable oil based on what you have available.
• Onion. Chopped onion creates one of the foundational flavors of the rundown. Red, yellow, or white onion can all work.
• Garlic. Fresh minced garlic brings savory depth and works alongside the scallion and thyme to build the aromatic base of the dish.
• Bell Pepper. Bell pepper adds color, texture, and subtle sweetness that helps balance the heat of the Scotch bonnet. Feel free to use red, yellow, orange, or green bell pepper.
• Grape or Cherry Tomatoes. Tomatoes are optional but add acidity, sweetness, and another layer of flavor to the coconut sauce.
• Scallion. Also known as green onion, scallion is an essential aromatic in Jamaican cooking and adds a fresh onion flavor throughout the rundown.
• Fresh Thyme. Fresh thyme infuses the coconut sauce with its earthy, herbaceous flavor. I recommend using whole sprigs so they can slowly flavor the sauce while it simmers.
• Pimento Seeds. Pimento, also known as allspice, brings warm, peppery, slightly sweet notes that work beautifully with thyme and Scotch bonnet. If you don't have whole pimento seeds, you can substitute a small amount of ground allspice.
• Seasonings. A simple combination of sea salt, black pepper, garlic powder, and dried parsley seasons the jackfruit and helps reinforce the fresh aromatics already in the dish.
• Full-Fat Coconut Milk. Coconut milk is the heart of this Jamaican rundown recipe. Full-fat coconut milk gives you the richest, creamiest result and creates the luscious sauce that the jackfruit absorbs.
• Scotch Bonnet Peppers. Scotch bonnet brings its signature fruity heat and Caribbean flavor to the dish. The amount and preparation make a major difference in spice level. Leaving the pepper whole or simply slitting it allows it to infuse the sauce more gently, while mincing it—and especially including the inner membrane—will create considerably more heat. If Scotch bonnet isn't available, habanero can work as a substitute, although the flavor won't be exactly the same.
• Green Bananas. Green bananas are firm, starchy, and much less sweet than ripe bananas. Once boiled, they become tender and make a satisfying accompaniment to the rich coconut rundown. Be sure you're using completely green, unripe bananas rather than yellow bananas—the flavor and texture are very different.

How to Choose Green Bananas

If you've never cooked with green bananas before, choosing the right ones is important. You're looking for unripe cooking bananas, not the sweet yellow bananas you'd typically eat as fruit.

Look for bananas that are:

• Completely or predominantly green
• Firm when gently pressed
• Free from large soft spots
• Heavy and solid for their size
• Not beginning to turn noticeably yellow

The greener the banana, the starchier and less sweet it will be.

Avoid bananas that are mostly yellow or heavily spotted. As bananas ripen, their starch converts to sugar, giving them a softer texture and sweeter flavor that changes how they work alongside savory Jamaican dishes.

What Do Green Bananas Taste Like?

Cooked green bananas don't taste like the sweet bananas you might be picturing.

Because they're unripe, they're mild, starchy, and savory-friendly, with a texture that's more reminiscent of a firm root vegetable than ripe fruit.

That's exactly why they work so well with rundown: their mildness balances the creamy coconut sauce and fiery Scotch bonnet without competing with those stronger flavors.

How to Peel Green Bananas

Green bananas can be surprisingly difficult to peel because their skins cling tightly to the flesh.

For this recipe, boiling them with the skin on makes the process much easier. Wash the bananas thoroughly, trim the ends if needed, and cook them in salted water until tender. Once they're cool enough to handle, carefully remove the skins before serving.

Be aware that green banana sap can be sticky and may stain clothing or some surfaces, so handle them carefully.

Tips for the Best Vegan Jamaican Rundown

Use Full-Fat Coconut Milk

This is one recipe where I wouldn't reach for light coconut milk. Full-fat coconut milk gives rundown its rich body and allows the sauce to become beautifully creamy as it reduces.

Give the Coconut Milk Time to Reduce

Don't rush the rundown. Allow the coconut milk to gently simmer so excess liquid evaporates and the flavors become more concentrated.

Your finished sauce should feel rich and creamy rather than thin and soupy.

Drain + Rinse Your Jackfruit Well

Canned young jackfruit is often packed in brine or water. Drain and rinse it thoroughly so the packing liquid doesn't interfere with the flavor of your rundown.

Patting it relatively dry also helps it brown better.

Brown the Jackfruit First

Instead of dropping plain jackfruit directly into the coconut milk, season and sauté it first. This develops additional flavor and gives the edges a little texture before the jackfruit begins absorbing the sauce.

Don't Be Shy with the Aromatics

Scallion + thyme + garlic + onion + pimento + Scotch bonnet are doing a lot of the flavor-building here.

Allow the aromatics to cook until fragrant before adding the coconut milk rather than immediately covering everything with liquid.

Use Scotch Bonnet According to Your Heat Tolerance

Scotch bonnet is very hot, so preparation matters.

For less heat, add a whole or slit pepper and remove it before serving.

For more heat, finely chop the pepper into the rundown.

Remember that rupturing the pepper and incorporating more of its inner membrane can dramatically increase the heat.

Taste Again After the Sauce Reduces

As coconut milk reduces, all of your seasonings become more concentrated. Wait until closer to the end of cooking before making major adjustments to the salt.

Don't Cook Away All the Sauce

“Rundown” doesn't mean completely dry. You still want enough of that luscious coconut sauce to spoon over your jackfruit and green bananas.

How Do I Know When the Rundown Is Ready?

Look at the sauce rather than relying only on the clock.

When you initially add the coconut milk, the mixture will be relatively loose. As it gently simmers, water evaporates and the sauce becomes richer and more concentrated.

Your rundown is ready when the coconut sauce has noticeably reduced and thickened enough to generously coat the jackfruit, while still leaving enough sauce to spoon over the green bananas.

If your rundown is too thin, continue gently simmering it uncovered. If it becomes thicker than you'd like, stir in a small splash of coconut milk or water.

How to Make Your Vegan Rundown More Filling

Jackfruit is excellent at creating texture and absorbing flavor, but it isn't particularly protein-rich on its own. If you want to turn this into a more protein-forward plant-based meal, consider adding butter beans, chickpeas, tofu, or another legume/protein source.

You could also serve it with rice and peas or pair it with beans and Jamaican-style greens to create an even more substantial meal while keeping everything plant-based.

Best Substitutes for Jackfruit

If you're not vegan—or simply don't have jackfruit—you can use this coconut rundown base with several other proteins.

Salted Mackerel: For a more traditional direction, salted mackerel is an excellent choice and one of the proteins most strongly associated with Jamaican rundown.

Because salted fish requires different preparation and is already salty, don't treat it as a direct one-for-one swap without adjusting the seasoning and preparation accordingly.

Fresh Mackerel: Fresh mackerel offers rich, oily flavor that stands up beautifully to coconut milk and Jamaican aromatics. The finished dish won't have the same salty profile as salted mackerel, so season accordingly.

Saltfish: Salt cod can also pair beautifully with a coconut rundown-style sauce. As with salted mackerel, properly soak/desalt and prepare the fish before adding it to the dish.

Salmon: Salmon is a less traditional but delicious option. Its richness pairs especially well with coconut milk, Scotch bonnet, thyme, and pimento.

Shrimp: Shrimp makes a quicker variation. Add it toward the end of cooking so it remains tender rather than becoming rubbery while the coconut milk reduces.

Chicken: For a fish-free meat option, boneless chicken thighs would be my first choice. Their richer flavor and tenderness stand up better to the coconut sauce than very lean chicken breast.

Tofu: For another vegan alternative, use extra-firm tofu. Press it well and pan-sear it before adding it to the sauce so it maintains its structure.

Oyster Mushrooms: Oyster mushrooms are another great whole-food vegan alternative. Their savory flavor and slightly meaty texture work beautifully with the Jamaican coconut sauce.

BEST OPTIONS: For traditional flavor, go with salted mackerel. For this plant-based version, young jackfruit or oyster mushrooms would be my top choices.

Easy Jamaican Rundown Variations

Traditional Mackerel Rundown

Replace the jackfruit with properly prepared salted mackerel for a more traditional version. You'll need to adjust the salt in the sauce accordingly.

Mushroom Rundown

Use oyster mushrooms or another hearty mushroom for an entirely plant-based version with a more savory, meaty bite.

Jackfruit + Mushroom Rundown

Combine young jackfruit and oyster mushrooms for even more texture and substance while keeping the recipe vegan.

Mild Jamaican Rundown

Keep the Scotch bonnet whole or omit it if necessary. You'll lose some of its distinctive fruity-pepper flavor, but the dish will be much more approachable for anyone sensitive to heat.

Extra-Spicy Rundown

Finely chop Scotch bonnet directly into the sauce for considerably more heat. Start conservatively—you can add heat much more easily than you can remove it!

Rundown with Extra Vegetables

Add additional bell peppers, tomatoes, leafy greens, or mushrooms for an even more vegetable-forward meal.

Make-Ahead + Storage

You can prepare the jackfruit rundown ahead of time and refrigerate it in an airtight container once completely cooled. For best quality, enjoy leftovers within about 3–4 days.

Store the boiled green bananas separately from the rundown when possible. This keeps them from continuously absorbing the coconut sauce and makes reheating easier.

To reheat, warm the rundown gently on the stovetop, adding a small splash of coconut milk or water if the sauce has thickened considerably in the refrigerator.

What Can I Serve with Jamaican Rundown?

Green bananas are delicious here, but they're certainly not your only option.

Try serving your Vegan Jamaican Rundown alongside:

• Boiled dumplings
• Fried dumplings
• Boiled yam
• Breadfruit
• Fried Sweet Plantains
• Rice and peas
• Plain steamed rice [Basmati or Brown or Coconut]
• Roasted sweet potatoes
• Cassava
• Callaloo or sautéed greens
• A combination of Jamaican ground provisions

For a particularly hearty Jamaican-inspired plate, serve the rundown with green banana + boiled dumpling + yam so you have plenty to soak up that creamy coconut sauce.

SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS RUNDOWN RECIPE!

Here, I've curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially for this Vegan Jamaican Rundown with Jackfruit + Green Bananas recipe. Everything from my fave baking sheet, dutch ovens, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!

Common Q + A's for Vegan Jamaican Rundown with Jackfruit + Green Bananas

More Favorite Jamaican Recipes

If you thoroughly enjoyed this Vegan Jamaican Rundown with Jackfruit + Green Bananas recipe, don't forget to add these delicious creations to your "must-make" list:

• BBQ Jerk Chicken Stuffed Shells
• Jamaican Jerk Seasoning Marinade
• Plant-Based Jamaican Curry Chicken with Jackfruit
• Jamaican Spatchcock Jerk Whole Roast Chicken
• Jamaican Baked BBQ Jerk Chicken Legs
• Flaky Jamaican Curry Chicken Patties
• Authentic Vegan Jamaican Red Peas Soup
• Authentic Jerk Chicken Rasta Pasta
• Authentic Jamaican Brown Stew Chicken
• Jamaican Spicy 'Pepper' Shrimp
• Jamaican Curry Shrimp + White Rice
• Fried Sweet Plantains
• Jamaican-inspired Coconut Rum Cake
• Vegan Jamaican Irish Moss (Sea Moss) Drink
• Authentic Baked Jamaican Jerk Chicken
• Jamaican Scotch Bonnet Pepper Sauce
• BBQ Jerk Pulled Pork Sandwiches
• Traditional Jamaican Green Seasoning
• Jamaican Vegan Peanut Punch 

MADE OUR RECIPE(S)?

If you tried my Vegan Jamaican Rundown with Jackfruit + Green Bananas or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag me @shanikagrahamwhite on Instagram. I love hearing from you!

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