This looks really good. I’ll focus on a few details, mostly concerning translation of some ingredients.
Arracacha (PT: mandioquinha, cenoura-branca, batata-baroa etc.) is not the same root as cassava (PT: aipim, mandioca etc.). It’s another veg. This is relevant here because cassava has a milder taste, while this sort of stew benefits from fillings with more distinctive tastes.
You’ll also see people using cassava meal farofa instead.
Slicing the oranges this way looks like a bother when you’re eating the dish. Most people I see instead peel them and cut them into 1/8ths.
I’m neither vegetarian nor I can eat beans (although I often prepare something equivalent with chickpeast) but, if I had to guess, the best subs for the pork and beef in feijoada would be seitan, firmer types of tofu, and perhaps even mushrooms. Bonus points if smoked. I like what the guy in the video (and you) did with the bell pepper though - it’s a great way to add flavour.