The valorization of vegetable oils via the functionalization of their unsaturated groups has gained much interest. Epoxidation is the most common reaction for functionalizing vegetable oils into promising polymers such as non-isocyanate polyurethanes and epoxy resins. From a chemical engineering standpoint, using the esterified form of vegetable oils (VO), i.e., fatty acid methyl esters (FAMEs), is recommended to ease the mixing due to viscosity increase. To the best of the author's knowledge, no kinetic models were developed to compare the kinetics of epoxidation between vegetable oils and their corresponding FAMEs. Kinetic models were developed using different analytical methods and considering the side reaction of oligomerization for the epoxidation of linseed (LSO), cottonseed (CSO), and soybean oil (SBO) and their corresponding FAMEs using propionic acid and solid catalyst, i.e., Amberlite IR-120. The model fits quite well with the organic and aqueous phase experimental concentrations. The rate constants for epoxidation evolve in the following order: CSO>SBO>LSO. The linearity between the rate constant and initial DB concentration is more pronouced for VO-FAME than VO.