Lots of good choices out there! Single bevel knives are more specialized in their tasks, so for what you need, they wouldn't be a good choice anyway.
I would look for a Gyuto, which is a chefs type knife and a good all around knife. A 210mm is a 8.25" blade, 240mm is a 9.5" blade; these are the two most common. The 210mm is OK, but I prefer a 240mm myself and will be getting a 270 in the future. Richmond Artifex, Laser, Addict 2, or Remedy, Fujiwara FKH (carbon steel) or FKS (Stainless Steel), Hiromoto AS, Konosuke, Kikuichi Elite Carbon (one of my first Japanese knives), Tojiro, etc will all be much lighter than the German style knives and take and hold a much sharper edge. 240mm gyuto, even a Western style handle with Bolster, will still be much lighter weight wise than a 8" German Chefs knife.
Most Japanese knives are ground slightly asymetrical to put the cutting edge closer to one side of the knife for more precise cuts. I believe that any of the gyuto's I listed above will be able to be used fairly easily by a lefty without extensive modifications or anything. Mark will be able to confirm, but the Artifex and Addict 2, Hiromoto AS, Kikuichi Elite Carbon and Fujiwara I have seen/played with and I know those shouldn't be an issue!
For the second knife, since you mention veggies, I would look at a Nakiri. It is designed to slice veggies and does this very well. I have a Fujiwara Terayasu Nashiji Nakiri with white steel, a Tanaka Blue Kurouchi and a Tojiro White #2 Nakiri. All work very well and cut peppers, onions, mushrooms, potatoes, tomatoes, carrots, etc very well. If you will be cutting a lot of acidic veggies, I would look at a Stainless version perhaps so you will have less issues with the carbon reacting to the food, or at least a carbon core, stainless clad version. These are double bevel knives, so they shouldn't present any issues to a lefty.http://www.chefknivestogo.com/kostna18.htmlhttp://www.chefknivestogo.com/dojousuba165mm.htmlhttp://www.chefknivestogo.com/takuna16.html
Or you could get a 150mm petty as a second knife. It's like a long paring knife, short chefs knife with a 6" blade that works well for finer cutting tasks.http://www.chefknivestogo.com/higi15pe.htmlhttp://www.chefknivestogo.com/fufkmpe15.html
If it were me, I would get a 210 or 240 Artifex, Fujiwara FKS 150mm petty and a Dojo Nakiri. The Nakiri has a Blue steel edge, but stainless cladding, and the others are stainless and are a very good bang for the buck!! Then the 5 piece sharpening set up will allow you to properly sharpen these knives fairly easily.