Cook the margarine and flour together to make a "roux," after laughing at my appalling French (I never was able to pass my French spelling tests!). When mixture is blonde in colour, add soy milk and whisk briskly to eliminate clumps. Stir in the ground "beef" until the sauce thickens to a gravy consistency. Add salt and pepper to your taste preference; I prefer a ton of both. You can add spices as well, chile powder would add a nice kick, or crushed garlic... I just like it plain, though, like my papa used to make on Sunday mornings :)