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.

Usually, English “cornflour” refers the starch, not to what you used there (cornmeal). Also note that farofa (the side dish) is typically made with another type of cornmeal, as in the pic:

It’s partially cooked when bought, as it’s dried on fire. That said subbing it with plain cornmeal like you did is a good bet.

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.