Heat oil in a large pan. Sear the vegan bratwurst in it for about 5 minutes. Take the sausage out of the pan and keep it warm.
Fry the potato noodles in hot olive oil for 3 - 5 minutes, stirring constantly, remove and add to the sausages.
Fry the onions, garlic, peas and sugar snap peas in the roasting dish until translucent. After 5 minutes, deglaze with half a liter of water and bring to the boil. Stir in the vegetable stock, soy cream and cream cheese. Let everything simmer for another 3 minutes.
Add the sausage and potato noodles to the pan. Cook again at medium temperature for 3 minutes. Add the mint and the spices.