Add the water, the beans, garlic powder, bay leaves, and black pepper to a pressure cooker and when it whistles, lower the heat to medium and let it cook for 35 - 40 minutes. Do NOT add the salt at this pont, otherwise, your beans can get hard and not cook properly.
Saute the onions and garlic in vegetable oil until lightly golden, re. Reserve.
Open the pressure cooker according to the manufacturer instructions, the beans should be soft to touch, then add the sauteed onions and garlic, the salt, the liquid smoke and let it continue cooking for another 40 minutes in medium heat until the broth has thickened, stirring it once in a while.
While the feijoada cooks, prepare the trimmings:
FOR SAUTEEING THE COLLARD GREENS:
Add the olive oil to a large skillet, then add the collard greens and the salt and stir it until soft, its about 5, 6 minutes.
FOR THE BANANA FAROFA:
Add the vegan butter in a skillet, when it melts, add the bananas, saute for 2 minutes then add the manioc flour, stir it in medium heat for about 5 minutes. Reserve.
FOR THE VEGAN SAUSAGES:
Add the oil to a pan, when it's heated through, add the sausages and let them brown on both sides, about 3 minutes per side in medium heat.
When the feijoada is cooked through, add the vegan sausages, turn off the heat and serve in a plate with the banana farofa, the collard greens, the white rice, and the oranges. Enjoy!
Separate the dead beans and eventual small stones from your beans before washing and soaking them.
Do NOT add salt in the first stage of cooking the beans, the salt will make the beans harder and more difficult to cook
Add the seared sausages right before turning the heat off, this way your feijoada won't taste like soy or seitan, if the sausages you've bought were made using those products.