Blend the ingredients for the cream of corn until they become creamy. Reserve.
Add the oil to a pot, when hot, add the tomatoes, onions and the minced garlic if you’re using it. Let it cook in low heat for 10 minutes. Add a splash of water if it gets dry. Add the spices, stir, add the vegan chicken, the champignons, and the tomato puree, and let it cook for 5 minutes in medium-low heat, then, add the cream of corn and let it cook for 5 minutes more.
Turn off the heat, add the fricassee to a serving plate, cover with the potato sticks and serve it with a side of white rice!