Batch work lunches?

OMG I loooove buffalo cauliflower "wings" for a snack or side dish. It's a head of cauliflower broken up and washed, air fried (or roasted would likely work, too) after tossing in 1 cup of buffalo sauce with seasonings of your choice. about half of the cauliflower is what I use for a serving, but it's higher on the calories. Probably close to 250. For a side AND big veggie source, though, it's worth it to me!

I know you said batch lunches, but what about sandwiches or salads?

I like to do burrito bowls. I put chicken or ground beef in mine but a vegan version would not be hard by just having the beans or by adding something like tofu or tempeh:
spanish rice (you could use veggie broth)
black beans or refried beans
grilled/roasted onions and poblanos (I make a big batch on a sheet pan)
lettuce
pico de gallo or tomatoes
salsa
guacamole

I also like to make a big stir fry on the weekend and take that.

Soup, any variety you likd. For lunch purposes I make ones with lentils, or pearl barley as otherwise they don't fill me up enough.
Bean based chilli, with baked potato or flatbread
Make a batch of salad, a grain base (quinoa, bulghar wheat etc) with roast veg, tomatoes or whatever you fancy.

My go-tos lately have been stuffed peppers and ratatouille.
Stuffed Peppers:
Beefless ground beef (Trader Joe's)
Cauliflower Rice
Bell Peppers
Garlic/Onion
Taco Seasoning
Tomato Sauce/Marinara
Cheese (you can veganize!)
Saute onions and garlic, add in cauliflower rice, add in beefless ground beef and seasoning, then add in tomato sauce. Mix in a little bit of cheese as a binder. I throw the bell peppers for 5-10 minutes before stuffing them so they get a little soft but still hold their shape. Then I stuff them, top with some more cheese, and cook them for about a half hour at 350/400. I add a dollop of Greek yogurt and green onion when eating for dinner. It's delish!

Ratatouille:
Yellow Onion (1)
Zucchini (2-3)
Yellow Squash (2-3)
Bell Peppers (2)
Tomatoes (about 4 large)
Garlic (2-3 cloves)
I slice up the onions, cut them in half, then saute with the garlic for about 10 minutes. I toss in the zucchini and yellow squash (sliced into half-moons) and add some herbs de provence seasoning. Let that saute for another 10 minutes. Add in sliced bell peppers (any colors work!), saute that for about 10 minutes. Then add in the tomatoes (I use heirloom tomatoes, but romas or beefsteaks would work great! Avoid the small ones - you want the juice!). Let that cook down for 10-20 minutes, or however long you want. I serve it with some balsamic vinegar, goat cheese, and fresh basil, topped with black pepper. It's super yummy, makes a big batch with plenty of servings, and is full of healthy veggies. I crave it now and usually make it once a month. And I never feel guilty eating it, even in large portions!

I tend to go with bowls which largely consist of quinoa, protein (usually beans, chicken, or salmon), and veggies. I switch up the themes a bit - this week is Mediterranean - quinoa, chickpeas seasoned with cumin, and a cucumber/tomato/onion salad with some balsamic - and some feta. Easy to make up and dole out into portions for the week.

Other weeks I do Mexican themed - quinoa, black beans or chicken, veggies, avocado/yogurt sauce. Sometimes it's salmon, quinoa, spinach/veggies, with a citrus vinaigrette.

I like the flexibility of eating them hot or cold, throwing whatever I need to use in there, and feeling full through most of the afternoon. I believe mine come out to 400-500 calories but it would be easy to adjust down based on volume and/or ingredients.