Dice all the vegetables (except the mange tout, the corn, and the Brussels sprouts) on a 1/2 inch size cubes, reserve.
Add the olive oil to a pot, add the onions, sauté for 4 minutes on medium heat, add the remainder of the vegetables except from the cooked Brussel sprouts and the cooked mangetout, stir for 2 minutes more, add the water, the veggie bouillon, oregano, nutmeg, salt and pepper, paprika, garlic powder, fresh thyme, water, the tomatoes, the corn and let it cook for 15 minutes, on medium-low heat, stirring occasionally.
Meanwhile, brown your vegan sausages in a skillet with hot foil until they are thoroughly cooked and golden brown. Slice them when they are done.
After 15 minutes, add the mange tout and the Brussel sprouts, stir for 1 minute, add the pøslegryte to a serving plate and add the sliced vegan sausage on top. Serve it with roasted, boiled or mashed potatoes. Enjoy!