I did a chestnut and cashew roast as a part of our winter solstice meal last year - not quite vegan as there was an egg in it. Bit dry though, I shouldn't have bothered roasting the chestnuts myself, but just used ones tinned in brine.

The year prior I did chestnut pate en croute (not sure if the pastry was fully vegan mind you, as I bought it in) but that was too gooey - down with gooey! Down with too dry too. There must be a happy medium somewhere? Goose is the same, too greasy if you don't pierce and drain the fat off properly, too dry if you pierce and drain it too much.

I'm sure there's a fairy story that addresses this kind of dilema somewhere?