I am not on Macrobiotic diet, but I do like to use lots of the ingredients, especially those influenced by Japanese cuisine. Even though this diet is not originally vegan it can be easily veganized. If you would like to learn more about it, I would recommend the book by Alicia Silverstone “Kind Diet.”

In the mean time, I am sharing this info from Wikipedia, which can give you the basic idea:

Vegan Japanese  macrobiotics emphasizes locally grown whole grain cereals, pulses (legumes),  

vegetables, seaweed, fermented soy products and fruit, combined into meals according to the ancient Chinese principle of balance known as yin and yang.  Whole grains and whole-grain products such as brown rice and buckwheat pasta (soba), a variety of cooked and raw vegetables, beans and bean products, mild natural seasonings, nuts and seeds, mild (non-stimulating) beverages such as bancha twig tea and fruit are recommended.

Furthermore, I have a few more recipes that are based on Japanese macrobiotic diet, such as Buddha’s Favorite, Bowl of Joy & Buddha’s Bowl. So please have a look and see the ingredients. I’m also indentifying those ingredients that are not part of macrobiotic diet, for example tomatoes or chilli peppers. However, you can easily skip them and replace them with other vegetables that are more suitable for this type of diet. Even the Thai Buddha Bowl can be easily macrobiotic if you skip the chilli peppers. 

This is the list, also from Wikipedia for vegetables that are not recommended:

Nightshade vegetables, including tomatoes, peppers, potatoes, spinach, beets and avocados are not recommended or used sparingly in macrobiotic cooking, as they are considered extremely yin. Some macrobiotic practitioners also discourage the use of nightshades because of the alkaloid solanine, thought to affect calcium balance. Some proponents of a macrobiotic diet believe that nightshade vegetables can cause inflammation in the body and osteoporosis.

As I said earlier, I do not follow this strict macrobiotic regime, because I feel that all vegetables are healthy and I love them too much to give up on them. My philosophy is primarily eating whole plant based diet by adding a multiple variety of flavors from around the world. The Japanese macrobiotic is just one of them.