Mix the vegan margarine, brown sugar, molasses, and 1/2 cup of the water together in a large bowl until creamy.
In another bowl, combine the flour, baking soda, salt, cinnamon, cloves, and allspice.
Add the dry ingredients to the wet mixture and mix well, adding enough water to produce a sticky dough (about 1/2 cup).
Divide the dough into four equal balls.
Preheat the oven to 350ºF. Line some baking sheets with parchment paper and set aside.
Flatten one of the dough balls between two pieces of parchment paper with a rolling pin until about 1/2-inch thick.
Cut the dough into 4 squares with a knife (these will be the walls of your gingerbread house). Using a spatula, transfer to a cookie sheet. Bake for 10 to 12 minutes, until the surface is firm.
Roll out the remaining dough until it is 1/4-inch thick and cut out your roof pieces (the thinner dough will make the roof pieces easier to hold up). Cut out any other decorations you may want. (For our house, we cut out a big tree and a bear. You can also cut out a porch roof like we did in the example. Be creative!) Place on a baking sheet and bake for about 7 to 10 minutes, until the surface is firm. (If your shapes don't turn out the way that you wanted them to after baking, you can just eat them.)
When each batch of gingerbread is finished baking, transfer the pieces from the cookie sheet to the counter to cool down. Don't start decorating until the pieces are completely cooled off because the candy and icing will melt.