depends what you’re trying to do. there are plenty of alternatives for spreading on toast or frying/sauteing. but it’s still a pretty central ingredient for western cuisine. I have no idea how I’d make a vegan roux, just for example. my guess is that would break the illusion of whipped margarine pretty quickly.

I've made plenty of vegan rouxs, but I also don't have much experience making non-vegan roux... so hard for me to give an honest comparison.

Margarine burns more easily but this hasn't been a problem for me, so I imagine you are talking mostly about flavor difference or?