Melt the coconut oil in a medium-sized pan over low heat. Whisk in the rice starch. Let bubble until the roux is golden brown.

Add the remaining ingredients in this order: Vegetable stock, aminos, fruit juice, and herbes de Provence.

Raise the heat to medium and bring the gravy to a low boil. Let the gravy simmer and frequently stir until right before it reaches the desired consistency. Take off the heat and let it thicken for 2-3 minutes. Serve warm!