Heat oil in a large saucepan, add onion, garlic, red pepper and cook till the onions and are translucent and peppers are tender, about 4~5 minutes.
Add the vegan beef crumbles and cook they are thawed, about 2~3 minutes. Stir in mushrooms and cook till they are tender, about 3~5 minutes.
Add ground cumin, dried thyme, red pepper flakes and black pepper. Mix well.
Add the veggie broth/ water and deglaze the pan by scraping up the brown bits. Bring to a simmer.
In the meantime, puree ½ cup of black beans and set aside.
Add the puree, remaining black 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.