Heat oil in a saucepan, add the garlic, onion and cook till the onions are translucent and tender, about 4~5 minutes.
Add the mushrooms, ground cumin, dried thyme, red pepper flakes and soy crumbles (drained TVP chunks, if using them) and cook for 6~8 minutes or until the mushrooms have cooked through.
Add the veggie broth and bring to a simmer.
Puree ½ cup of black beans into a puree and set aside.
Add the remaining beans, veggie broth and the pureed beans to the stew. Partially cover and bring the soup to a simmer, stirring occasionally. Cook feijoada until it reaches a chunky consistency but still has plenty of thick sauce, about 20 minutes. Season with salt and pepper.
Remove from heat and let the feijoada sit for 10 minutes to cool slightly and for the flavors to meld.
To serve feijoada, place some white or brown rice and ladle the stew around the rice. Add some chopped, steamed greens (I added some broccoli) and garnish with orange slices.
I used Morningstar soy crumbles. You can use dry TVP (Textured Vegetable Protein) soaked in boiling water. Squeeze out the excess liquid and use as directed in the recipe.