...I attempted another soufflé...and it was very good...basically the same steps as the VEGAN SOUFFLÉ AU FROMAGE...just with the addition of some spinach...
Substitutions: same as for the cheese soufflé...
Earth Balance for the butter
EnerG mixed with Flax seed goo for the eggs
Daiya Vegan Cheese for the cheddar cheese
Vegan Parmesan for the Parmesan cheese
Self-Rising Flour for the flour
Vegan milk for the milk...I used Almond milk...but I'm fairly certain that soymilk would work just as well...
Recipe here: Mastering the Art of French Cooking